Carrot & Pumpkin Falafels with Cashew Tzatziki

My carrot and pumpkin falafels are a nice way of adding some extra veges into a kebab-shop favourite — and a great way of using up leftover roast vegetables from the night before. If you don’t have a chance to make the cashew tzatziki, you can mix together some coconut yoghurt, lemon juice, garlic, salt and herbs. I’ve baked these falafels, but if you want something a little extra crispy, you could always bake them for a shorter time, before finishing them off in the frying pan (just be careful as the sesame seeds will burn easily). Find the full recipe in Bite

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