Carrot falafel with tahini yogurt dipping sauce
Make these carrot falafel with tahini yogurt dipping sauce to serve as a shared plate or for a vegetarian lunch. Delicious and so easy!
- 400 g | 14oz chickeas from 2 tins, drained and rinsed
- 200 g | 7oz grated carrots about 2 medium
- 1 small onion roughly chopped
- 2 garlic cloves roughly chopped
- 1 large egg
- juice and zest of 1/2 lemon
- a few drops Tabasco
- 60 g | 2oz plain flour
- 1 tsp salt
- 1 tsp ground cumin
- 1/2 tsp baking powder
- 1 tbsp coriander cilantro leaves
- 300 g | 2 cups panco breadcrumbs divided
- sunflower oil to fry
For the tahini yogurt dipping sauce
- 200 g | 7oz Greek yogurt
- 2 tbsp tahini
- 2 tbsp olive oil
- juice of 1/2 lemon
- 1 tbsp chopped coriander cilantro leaves
- 1 garlic clove minced
- 1/2 tsp salt or to taste
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 150g (1 cup) of the breadcrumbs.
Form into balls, about 1 tablespoon of mixture each.
Add the remaining breadcrumbs into a shallow bowl and roll the falafel in the panco to coat.
Fill a large pot about halfway with sunflower oil and heat to 180C (350F) - best check the temperature with a digital thermometer.
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.