Carrot and harissa falafel with tahini yoghurt
Get inventive in the kitchen tonight with these wholesome carrot and harissa falafels with a fresh and zingy tahini yoghurt - a mouthwatering flavour combination!
- 40 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
Carrot and harissa falafel with tahini yoghurt
- 2 medium carrots (240g), grated coarsely
- 400 gram canned chickpeas (garbanzo beans), drained, rinsed
- 1 small red onion (100g), chopped finely
- 1 teaspoon ground cumin
- 1 tablespoon harissa
- 1/4 cup plain (all-purpose) flour
- 1/2 teaspoon baking powder
- 1 free-range egg
- 1 1/2 cup (225g) panko (japanese) breadcrumbs
- vegetable oil, for deep-frying
- 150 gram green beans, trimmed, halved lengthways
- 2 baby cos (romaine) lettuce (360g), leaves separated
- 1 lebanese cucumber (130g), sliced thinly
- 1/4 cup fresh flat-leaf parsley leaves
- 2 teaspoon lemon rind strips (see notes)
Tahini yoghurt
- 1 small clove garlic, crushed
- 2 tablespoon lemon juice
- 2 tablespoon tahini
- 3/4 cup (200g) greek-style yoghurt
- 1 tablespoon shredded fresh flat-leaf parsley
Method
Carrot and harissa falafel with tahini yoghurt
- 1Process 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.
- 2Fill 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.
- 3Meanwhile, make tahini yoghurt: Combine ingredients in a small bowl; season to taste.
- 4Boil, steam or microwave beans until just tender; drain. Rinse under cold water; drain.
- 5Combine lettuce, cucumber and beans in a large bowl. Serve salad topped with falafel and tahini yoghurt; sprinkle with parsley and lemon rind.
