Carrot falafel with pickled onions from Dinner - 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day (page 181) by Meera Sodha

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow dried chickpeas to soak overnight. Can substitute pitta breads for wraps bread, and vegan garlic mayonnaise for hummus.

  • corylavell on May 22, 2026

    Made tons, a bit much for my elderly and bijou little food processor - blended in batches. Much better than I was expecting for a baked falafel, will make again.

  • britty_3iqad6 on May 21, 2026

    22 minutes was too long for the bake but this is super cool! Easier than it looks save for the 24 hr chickpea soak

  • eclairea on April 20, 2026

    Absolutely delicious, would definitely make these again.

  • mel_w8rmgp on April 16, 2026

    Delicious but really spicy - would put 1 tsp chilli flakes next time! Used air fryer and they worked well.

  • NicoleBrown on August 04, 2025

    Very good! I love that they have a little bit of a kick to them. We did used canned chickpeas. Everything turned out fine. Skipped all/any use of olive oil. Baked the falafel on a cookie sheet with a wire grid that fit on top so air flow/heat could bake all sides. Super easy and delicious! Will repeat!

  • mooo42 on July 28, 2025

    Watch carefully, I overbaked mine and they were quite dry.

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