Carrot falafel with lemon yogurt

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.

Print Recipe

Carrot falafel with lemon yogurt

Serves: 4

Total Time: 40 minutes

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

1

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. 

2

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. 

3

Make lemon yoghurt by combining all ingredients in a small bowl and seasoning to taste.

4

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