Servings
Font
Back
5.0 from 9 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
12 mins
Servings: 30

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Transfer to a bowl and mix in 150g (1 cup) of the breadcrumbs.
  3. Form into balls, about 1 tablespoon of mixture each.
  4. Add the remaining breadcrumbs into a shallow bowl and roll the falafel in the panco to coat.
  5. Fill a large pot about halfway with sunflower oil and heat to 180C (350F) - best check the temperature with a digital thermometer.
  6. Fry the falafel, in batches, until crisp and golden about 2 minutes. Drain on kitchen paper.
  7. Put all the ingredients for the dipping sauce into a small bowl and stir until combined. Taste and adjust the seasoning to your taste.
  8. Serve the falafel with the dipping sauce on the side as a sharing plate or with a crisp green salad as a main.