Who says falafel has to be just chickpeas? This twist amps things up with carrots and a zesty lemon-yoghurt drizzle that turns every bite into a flavour bomb. Light, vibrant, and totally crave-worthy — perfect for wraps, lunch plates or middling between meals.
Carrot falafel with lemon yoghurt
Ingredients
- Carrot falafel
- 240 g carrots, grated coarsely
- 400 g canned chickpeas, drained, rinsed
- 100 g red onion, chopped finely
- 1 tsp ground cumin
- ⅓ cup plain flour
- ½ tsp baking powder
- 1 egg
- 1 ½ cups panko breadcrumbs
- vegetable oil, for deep frying
- 2 baby cos lettuce leaves, separated
- 1 Lebanese cucumber, sliced thinly
- 4 x 20 cm wholegrain wraps
- ¼ cup fresh flat-leaf parsley leaves
- Lemon yoghurt
- 1 small clove garlic, crushed
- 2 tbsp lemon juice
- ¾ cup greek-style yoghurt
- 1 tbsp finely chopped fresh flat-leaf parsley
Instructions
PROCESS carrot, chickpeas, onion, cumin, flour, baking powder and egg until mixture just comes together; season. Transfer carrot mixture into a large bowl; stir in ¾ cup of the breadcrumbs. Roll level tbsps of carrot mixture into balls (mixture should make about 28). Roll falafel in remaining breadcrumbs to coat.
FILL a large pot or wok one-third with oil and heat to 180°C (or until a cube of bread browns in 15 seconds). Deep-fry falafel, in batches, for 2 minutes or until golden and cooked through. Drain on a paper towel.
MAKE lemon yoghurt by combining all ingredients in a small bowl and seasoning to taste.
COMBINE lettuce and cucumber in a large bowl. Top wraps with salad, falafel and lemon yoghurt; sprinkle with parsley. Serve with lemon wedges.
