Get inventive in the kitchen tonight with these wholesome carrot and harissa falafels with a fresh and zingy tahini yoghurt – a mouthwatering flavour combination!
1.Process carrot, chickpeas, onion, cumin, harissa, flour, baking powder and egg until mixture just comes together; season. Transfer mixture to a large bowl; stir in ¾ cup of the breadcrumbs. Roll level tablespoons of carrot mixture into balls (mixture should make about 28). Roll falafel in remaining breadcrumbs to coat.
2.Fill a large saucepan 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 paper towel.
3.Meanwhile, make tahini yoghurt: Combine ingredients in a small bowl; season to taste.
4.Boil, steam or microwave beans until just tender; drain. Rinse under cold water; drain.
5.Combine lettuce, cucumber and beans in a large bowl. Serve salad topped with falafel and tahini yoghurt; sprinkle with parsley and lemon rind.