Soak the dried chick peas over night and cook them the next day for about 45 minutes until very soft. This can be done in a slow cooker for fuel efficiency, you could even put them in from dried and slow cook them overnight. Or just use a can, drained.
Chop the onion and fry the onion in a little oil until soft.
Put the chickpeas and onions in a food processor if you have one and whizz until smoothish.If you don't have a food processor, mash up the chickpeas until they are soft and paste like, or leave with bits if you like them that way. Add the onions, don’t forget the flavoursome oil, season and mix well again.
Form the mixture into little patties and dust them with the flour.
Fry in a little hot oil until brown and crispy.
Meanwhile, coarsely grate the carrot, no need to peel them, just scrub them. Stir in the salted peanuts.
Serve the falafels, hot or cold, with the carrot salad.
If you have been able to get any spices, or have some in your store cupboard, now is a great time to use them. When you are squishing the chickpea mixture together add some ground coriander, or cumin, or indeed any other spice you fancy, how about a bit of tandoori spice or harissa? A squirt of lemon juice mixed in would be lovely.The value ranges often have salted cashews, they would work very well in this salad. Or try adding a small handful raisins, instead of or as well as the salted peanuts/cashews.Any salad you may have is good with this. If you can grow some cut and come again salad leaves, they would be more or less free. I have tried Sorrel for the first time this year. It has a lovely zingy citrusy taste, great in saladsYou could use half the cooked chickpeas to make the falafel, and use the other half to make hummus. Serving both together.A bit of chutney of any type would add interestFalafel are delicious hot or cold in a sandwich or pitta, with any combination that you have available of salad, hummus or chutney