In case you weren’t aware, falafels are pretty much the best food ever! My mom made them for us when we were kids and I haven’t stopped eating them since. I’ve been wanting to make a traditional falafel recipe for blog for a while now, but then I got this idea for roasted carrot falafel and I couldn’t shake it!
And I must say that I’m glad I didn’t because these falafels are seriously delicious! I’ve also been on a ‘drizzle tahini over everything’ kick lately, so this roasted carrot falafel salad with citrus tahini dressing took care of all my cravings in one big, bright salad. Most falafels that you get at a restaurant are fried, which is delicious and creates a really crispy crust, but as great as it tastes, deep frying at home is a huge mess and makes the entire house smell like a fast food restaurant. I decided to cook these falafels in a frying pan with a little bit of olive oil. They browned right up and the center stayed soft without having to cook them in a bunch of extra oil.
We don’t go out to eat often, but when we do our favorite place is this little Greek place downtown right near the university and I always get the falafel salad. It is pretty much as big as my head and the falafels are crispy on the outside and soft and delicious on the inside. The salad is covered with huge chunks of feta, cherry tomatoes, red onions, and kalamata olives with the pit still in, just like they should be! And as much as my stomach resists, I eat the entire thing because everyone knows that salad doesn’t keep well for leftovers 🙂