400g| 14oz chickeasfrom 2 tins, drained and rinsed
200g| 7oz grated carrotsabout 2 medium
1small onionroughly chopped
2garlic clovesroughly chopped
1large egg
juice and zest of 1/2 lemon
a few drops Tabasco
60g| 2oz plain flour
1tspsalt
1tspground cumin
1/2tspbaking powder
1tbspcoriandercilantro leaves
300g| 2 cups panco breadcrumbsdivided
sunflower oil to fry
For the tahini yogurt dipping sauce
200g| 7oz Greek yogurt
2tbsptahini
2tbspolive oil
juice of 1/2 lemon
1tbspchopped coriandercilantro leaves
1garlic cloveminced
1/2tspsalt or to taste
Instructions
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.