Falafel with Roasted Carrot Harissa Aioli

April 28, 2023

Falafel with Roasted Carrot Harissa Aioli


For the Falafel

  • 1 15 oz can chickpeas, drained and rinsed
  • 1/2 cup white onion, minced
  • 3 garlic cloves
  • 1/2 cup cilantro
  • 1/2 cup parsley
  • 1/2 tsp fine sea salt
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • pinch of black pepper
  • 2 tbsp Gluten Free 1-to-1 All purpose flour
  • 1/2 cup panko

For the Aioli

  • 1/3 cup diced carrots
  • 1 tsp olive oil
  • 1/8 tsp honey
  • 1/4 cup mayonnaise
  • 2 tsp harissa paste
  • 1/2 tsp finely shredded lemon zest
  • 1 tsp fresh lemon juice
  • 1/2 small garlic clove, minced or pressed
  • 1/4 tsp ground cumin, divided
  • sea salt and black pepper, to taste


  • Roast the carrots at 400°F with a light coating of olive oil, sea salt and pepper. Remove after ~12 minutes, stirring half way through. They carrots should be nicely caramelized. Let cool to later add to the aioli.
  • In the bowl of a food processor, add chickpeas, onion, garlic, cilantro, parsley, salt, cumin, coriander, and black pepper. Pulse until a coarse, pea-sized mixture forms. Add flour and egg and continue pulsing until the mixture is uniform and fairly smooth – some texture is ideal. If the mixture is really sticky.
  • Take approximately 2 tablespoons of the falafel mixture and form it into a ball, then roll each ball in panko and set on a plate or baking sheet while you continue with the rest of the mixture.
  • Meanwhile, begin heating avocado oil in a skillet over medium heat. Oil should be approximately ½ inch high in the pan. Add falafel balls in the hot oil, evenly spacing them evenly, being careful to not crowd the pan.
  • Use a spatula to gently press each ball. Cook for 2-4 minutes on each side until golden brown. Remove from oil and place on a paper towel or cooling rack. In a food processor, blend all aioli ingredients and serve on the side.