Carrot and Harissa Falafel with Tahini Yogurt

Name: Carrot and Harissa Falafel with Tahini Yogurt
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: Middle Eastern, Moroccan, African
Ingredients: 2 medium carrots (grated coarsely); 400 g canned chickpeas (drained, rinsed); 1 small red onion (chopped finely); 1 teaspoon ground cumin; 1 tablespoon harissa; 0.25 cup plain (all-purpose) flour; 0.5 teaspoon baking powder; 1 free-range egg; 1.5 cups panko breadcrumbs; vegetable oil (for deep-frying); 150 g green beans (trimmed, halved lengthways); 2 baby cos (romaine) lettuce (leaves separated); 1 lebanese cucumber (sliced thinly); 0.25 cup fresh flat-leaf parsley leaves; 2 teaspoons strips of lemon rind; 1 small clove garlic (crushed); 2 tablespoons lemon juice; 2 tablespoons tahini; 200 g greek-style yoghurt; 1 tablespoon shredded fresh flat-leaf parsley

7 steps

Prep:35minCook:25min

If you have one, use a zester to create the strips of lemon rind. If you don't have one, peel two long, wide strips of rind from the lemon, without the white pith, then cut them length-ways into thin strips.

Updated at: Thu, 17 Aug 2023 02:59:06 GMT

Ingredients

4 servings

falafel salad

2carrots

medium, grated coarsely

400gcanned chickpeas

drained, rinsed

1red onion

small, chopped finely

1 teaspoonground cumin

1 tablespoonharissa

¼ cupplain flour

all-purpose

½ teaspoonbaking powder

1egg

free-range

1 ½ cupsPanko breadcrumbs

vegetable oil

for deep-frying

150ggreen beans

trimmed, halved lengthways

2baby cos lettuce

romaine, leaves separated

1lebanese cucumber

sliced thinly

¼ cupfresh flat-leaf parsley leaves

2 teaspoonslemon rind

strips

tahini yogurt

1 clovegarlic

small, crushed

2 tablespoonslemon juice

2 tablespoonstahini

200ggreek-style yoghurt

1 tablespoonfresh flat-leaf parsley

shredded

Instructions

carrot falafel

Step 1

Process carrot, chickpeas, onion, cumin, harissa, flour, baking powder and egg until mixture just comes together, season.

Step 2

Transfer mixture to a large bowl, stir in .75 cup of the breadcrumbs.

Step 3

Roll level tablespoons of carrot mixture into balls (mixture should make about 28). Roll falafel in remaining breadcrumbs to coat.

Step 4

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.