Turmeric and Carrot Falafels


Developed by Simone Nel, Yellow Papaya

Makes 15

Prep Time: 15 minutes

Cooking Time: 20 minutes


  • 1 can chickpeas, drained
  • 100 ml Rugani carrot and turmeric Juice
  • 3 tbsp chickpea flour
  • 1 tsp baking powder
  • ½ tsp cumin
  • ½ tsp paprika
  • 1 tbsp olive oil
  • Salt and pepper to taste


  • Place all ingredients in a food processor and blend to a coarse texture.
  • Don’t blend to fine, you still need some texture to the mixture.
  • If the mixture is to wet add more chickpea flour until you can form small balls. Form the mixture into small balls and flatten.
  • Place on a tray with baking paper.
  • In a wide frying pan heat the olive oil over medium heat.
  • Fry the falafels in batches until golden brown and place them on a paper towel.
  • Alternatively for a healthier option bake in a pre-heated oven at 200 ℃ until golden brown.
  • Pack into lunchboxes with hummus, vegetables, and fruit.

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