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Carrot Falafel with a Greek Dip

Servings 2


For the carrot falafel:

  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 1 tin Chickpeas (215g with water, 130g without - use 84g to ensure low FODMAP portion per person)
  • 200 g Carrots (grated)
  • ½ tbsp Garlic-infused oil
  • 1 Red chilli
  • 15 g Coriander
  • 10 g Gluten free plain flour

For the Greek dip:

  • 200 g Lactose-free plain yoghurt
  • 15 g Coriander
  • 15 g Mint
  • 1 tsp Garlic-infused oil
  • 150 g Cucmber (finely chopped)
  • ½ Juice of a lime


For the carrot falafel:

  1. In a bowl, mix together the grated carrot (soak out the moisture on a paper towel first) with the rest of the ingredients. Season with salt and pepper. Transfer to a food processor until well combined. 

  2. Shape the mixture into small balls (this recipe should make 6 golf-ball-sized falafels). 

  3. Heat a little oil in a frying pan on a medium heat. Fry the falafels, turning frequently until golden brown (5-10 minutes). 

For the Greek dip:

  1. Finely chop the coriander, mint and cucumber and place in a serving bowl. 

  2. Add the yoghurt, garlic-infused oil and lime juice and mix well. 

  3. Serve with the carrot falafels.