LEON x Too Good To Go Recipes
Bottom-of-the-bag Carrot Falafel
with LEON Garlic Aioli
INGREDIENTS
- 2tins of chickpeas, drained
- 200g carrots, grated
- 1 clove of garlic
- 1 tsp ground cumin
- 1 tsp coriander
- Salt, to taste
- 2 tbsp cornflour
- Oil
- 2 tbsp LEON Aioli
- Small handful of leftover fresh herbs (we used coriander and parsley)
- Salt
METHOD
- In a food processor, blitz chickpeas, carrots, garlic, cumin, coriander and salt. Pulse into the mixture resembles a chunky paste, then transfer to a bowl.
- Using your hands, mould the mixture into small flat-ish patties, then roll the patties in cornflour and place onto a lined baking sheet or tray.
- Leave the balls to rest for 30 minutes in the fridge.
- Heat oil in a non-stick frying pan on medium-high heat. Once hot, fry the falafels until golden on both sides.
- Serve with a side of LEON Aioli.
Enjoy!
With its rich, full flavour, aioli (or garlic mayo) has been at the heart of LEON restaurant menus since 2004. And, because we’ve used aquafaba, a chickpea stock, instead of eggs to make it, this one #JustHappensToBeVegan.
