The Circus Gardener's Kitchen

seasonal vegetarian recipes with a side helping of food politics

carrot and apricot falafel with whipped feta and dukkah

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This recipe for carrot and apricot falafel with whipped feta and dukkah is the latest in a monthly series of recipes I have created in association with Suma Wholefoods.

In these recipes, I use products from Suma’s extensive range of organic and ethically sourced products, and the recipes appear both here on my blog and on the Suma website.

Carrot and apricot may sound like a surprising combination, but aided by a little cumin and coriander and they work in beautiful harmony in this dish, perfectly offset by the creamy sharpness of the whipped feta.

carrot and apricot falafel with whipped feta and dukkah


1 can organic chickpeas, rinsed and drained
150 g carrots, grated
1 clove garlic, very finely chopped
75 g dried apricots, very finely chopped
1 red chilli, deseeded and finely chopped
20 g gram flour
grated zest of a lemon
1 tsp ground cumin
1 tsp ground coriander
1 tbsp fresh coriander, finely chopped
1 tsp sea salt
extra virgin olive oil, for frying

for the whipped feta

125 g Greek Yogurt
180 g feta cheese, crumbled
juice of half a lemon

to garnish

2 tbsp dukkah spice
1 tbsp fresh mint leaves, finely chopped


1. Place a dry frying pan over a medium heat. Once the pan is hot, add the dukkah spice. Toast for 1-2 minutes or until the dukkah begins to colour and give off an aroma. Remove from the heat and tip on to a cold plate to stop the cooking process. Set to one side.

2. Place the yoghurt and feta in a blender and process to a smooth consistency. Add the lemon juice and process for a further thirty seconds to combine. Place in the refrigerator until ready to serve. This will help to thicken up the whipped feta.

3. Place the chickpeas in a food processor and pulse a few times until they have a coarse, thick consistency, almost forming a paste but still retaining some texture. Tip the chickpeas into a mixing bowl and add the grated carrot, garlic, chilli, apricot, ground cumin, ground coriander, fresh coriander, lemon zest, gram flour and sea salt. Stir to combine. Divide the mixture into 12 equal pieces, each weighing around 40 grams. Fashion each of these pieces into a small ball shape.

4. Pour the olive oil into a frying pan to a depth of 1 cm. Place over a medium heat. Once the oil is hot, carefully place the falafel into the oil and cook for 4-5 minutes, turning every so often, until they are golden brown all over. You will probably need to cook the falafel in batches to avoid crowing the pan. Drain the cooked falafel on kitchen paper.

5. Serve the falafel with the whipped feta, sprinkled with the toasted dukkah and the chopped mint.

Categories: gluten free, vegetarian


8 replies

  1. Have made the classic falafel for more than 40- years with great enjoyment: am usually a tad wary about adding ingredients to classic recipes but carrots and apricot seem like a dream marriage I cannot wait but to enjoy . . . feta and fresh coriander will add to the flavour . . .

    • Thank you Eha. These falafels are wonderful little flavour bombs, especially against the whipped feta. I hope you enjoy them. Steve x

  2. This is definitely a must to try !

  3. Thank you! These look fabulous.

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