It’s a shame to throw away a bunch of beautiful carrot tops, because you think you don’t have a use for them. This simple falafel recipe incorporates blanched carrot tops, so you can pack a whole bunch of the beautiful dark greens into a meal. Pair the falafel with rice and hummus for a simple dinner. Better yet, make your own roasted carrot hummus to pair: Roast carrots and a garlic clove and blend with cumin, olive oil, lemon juice, tahini, and water to thin it out. Serve with some leafy greens and crunchy vegetables.
1 cup raw chickpeas, soaked overnight in cold water
1 cup parsley, stems and leaves roughly chopped
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. Black pepper
1 bunch carrot tops (about 3 cups), washed and large stems discarded
3 garlic cloves
1 tsp. Salt
2 cups vegetable oil, for frying
This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc
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