Carrot falafel with lemon yogurt
Tasty and simple homemade falafels.
TOTAL TIME 40 minutes | SERVES 4
INGREDIENTS
- 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
METHOD
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.
Carrot falafel with lemon yogurt
Ingredients
- 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 3/4 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.
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ALSO SEE: Chickpea and spinach falafels with Thai green curry sauce and a cheesy veggie fondue
Chickpea and spinach falafels with Thai green curry sauce and a cheesy veggie fondue
