Use up leftover carrots and boost your vegie intake to give your falafel a lighter taste and texture.
Team this delicious version of the ubiquitous falafel with chickpea tabbouleh, zucchini baba ghanoush and warm flatbread.
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Ingredients
Method
1.Process carrot, onion, chickpeas, cumin and harissa in a food processor until finely chopped. Add flour, baking powder and egg, then season with salt and pepper. Process until mixture just comes together.
2.Transfer mixture to a large bowl; stir in ¾ cup (55g) breadcrumbs.
Roll level tablespoons of carrot mixture into balls (mixture should make about 28); transfer to a tray. Roll falafel in remaining breadcrumbs to coat.
3.Fill a large saucepan or wok one-third with vegetable oil and heat to 180°C/350°F (or until a cube of bread browns in 15 seconds).
4.Deep-fry falafel, in batches, for 2 minutes or until golden and cooked through. Drain on paper towel.
5.Serve falafel with yoghurt and lemon wedges
Falafel can be prepared a day ahead. Roll in remaining breadcrumbs just before cooking.
Note
