Put the chickpeas, carrots, onion, garlic, egg, lemon juice and zest, Tabasco, flour, salt, baking powder, cumin and coriander in a food processor and blend until the ingredients just come together.
Transfer to a bowl and mix in the breadcrumbs.
Form into balls about 1 tablespoon of mixture each.
Add th remaining breadcrumbs into a shallow bowl and roll the falafel in the pano to coat.
Fill a large pot about halfway with sunflower oil and heat to 180C (350F).
Fry the falafel, in batches, until crisp and golden about 2 minutes. Drain on kitchen paper.
Put all the ingredients for the dipping sauce into a small bowl and stir until combined. Taste and adjust the seasoning to your taste.
Serve the falafel with the dipping sauce on the side as a sharing plate or with a crisp green salad as a main.
This video originally appeared on Carrot Falafel With Tahini Yogurt Dipping Sauce.
