Recipe

Carrot and harissa falafel with tahini yoghurt

Boost your vegie intake.

May 04, 2021 4:14am
  • 40 mins preparation
  • 20 mins cooking
  • Serves 4
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Get inventive in the kitchen tonight with these wholesome carrot and harissa falafels with a fresh and zingy tahini yoghurt - a mouthwatering flavour combination!

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
  • 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.

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