Vegan Receipe - Carrot Pasta W Betroot Sauce & Yellow Cornflour 'Falafel' Balls

Simple, filling and delicious carrot noodles/pasta with beetroot and garlic sauce topped with yellow cornflour falafel style balls.

This is perfect for lunch or for dinner!

To make the sauce you will need:

○Tomatoes x3 medium
○Beetroot x1 small
○Carrots x1 small
○Garlic cloves x4
○Pink Salt

Steps to make the carrot pasta/noodles

To make the gluten free 'pasta' simply use a vegetable peeler to make ribbons from x1 large carrot.

Once the carrot ribbons are ready, pour over the beetroot sauce mix  and stir through until evenly coated like in the picture below.

To make the falafel style balls

The method to make the falafel balls is the same as for my vegan chicken, vegan sausages, vegan empanadas etc, the only difference is the end stages where the balls are shallow fried.

I tend to make my food by eyeballing the ingredients so adjust ingredients according to taste. 

○Yellow corn flour x1 cup (Juana Brand, Maiz Coscado)
○Pink Rock Salt
○Black Pepper 

Pour yellow corn flour into a mixing bowl.

Grind in some pink sea salt.

Grind in some black pepper.

Pour in some water little by little and form a dough. You can always add more water or cornflour if initially it's too wet or too dry.

 

You want a firm but moist dough. Once you have the desired texture you can then split into sections and roll into a balls with the palm of your hands.

 

Once the balls are formed they are then ready to fry in shallow oil.

Once fried, dry on paper towels and add to the carrot pasta/noodles and enjoy!