We used to get a lot of carrots from our CSA farm @fincatresrobles, complete
with tops. First we used those tops to make deliscious pesto. Yum. Later
we tried these excellent falafels: https://www.telegraph.co.uk/recipes/0/eat-root-shoot-carrot-top-pesto-beetroot-leaf-frittata/ for the basic idea, but this recipe gives a lot more detail https://www.themediterraneandish.com/how-to-make-falafel/ just use carrot-tops in place of most of the herbs.
- add chickpea flour to help them keep their shape, but water and olive oil to keep it moist
- add more flavor like Za'atar and smoked paprika
- pan fry to brown on top and bottom, then bake to cook through
But what's the best way to eat them?
We've made pitas, but a wrap is much easier:
Spread bread with harissa (or gochujang) and top with feta, cucumber, lettuce and tomato, break up falafel, add lots of sauce and wrap in used parchment so it doesn't drip on you.
