Okay, I know what you are thinking…carrots? That’s too healthy. Aren’t they bland? I need meat! Before you make any further judgments, let me just tell you, that you should not! I can guarantee you that they will satisfy your taste buds.
Carrots are a vegetable, so of course they are packed with nutrients. Did you know that a carrot is a starchy vegetable, which means that it has an effect on your blood glucose? I did not until I began to learn more about diabetes, recently. This is not a bad thing, just an interesting fact. Some vegetables, like corn, lima beans, and carrots are starchy vegetables which have sugars that can affect your blood glucose. Those that are diabetic need to be cognizant of this, to adjust for insulin levels. I digress. Carrots are full of fiber, vitamins and minerals, most prominently known for its beta-carotene, which is what gives it the orange color. Beta-carotene is an antioxidant that is converted to vitamin A in the body. Vitamin A helps to maintain healthy skin.
Alright, these carrot falafels are almost entirely made of carrots, with the edition of some spices and nuts for flavor, and flour and egg to bind it together. They are cooked in olive oil to yield a crispy outer coating. You can eat them plain, or put a sauce on them, like ranch dressing. Yum! Please do yourself a favor, and try these! They are super easy to make, nutritious and delicious!
- 10 oz package of shredded carrots
- 1/2 cup roasted peanuts, unsalted
- 2 tsp ground black pepper
- 1 Tbsp chives
- 2 tsp parsley
- 1/2 cup flour
- 2 eggs
- 1 Tbsp olive oil, for frying
- In a food processor, place carrots, peanuts, spices, flour and eggs. Grind until all food is blended together. It does not have to be ground into a fine pulp.
- In a medium sized skillet, heat half of the olive oil over medium-high heat, retaining the other half for further batches of frying. You will know the oil is hot enough when you sprinkle water into the oil and it jumps around.
- Using a 1/4 measuring cup, form patties and place into hot oil. Fry for 2 minutes on each side. Serve with a side of ranch dressing if desired.