Carrot Falafels With Yoghurt and Tahini Dipping Sauce

By vegar

Ingredients

• 180 g grated carrots
• 400g can of chickpeas, rinsed and drained
• 1 red onion, very finely diced
• 1 garlic clove, crushed
• 1/4 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp baking powder
• 3 tbs potato flour or rice flour
• 2 egg whites
• salt and pepper
• Panko (japanese) breadcrumbs - they are not as fine and get a better crunch for coating
• Vegetable oil (for deep frying)
• Dipping Sauce
• 1 tsp tahini
• 1 clove garlic, crushed
• 1 lemon, juiced
• 1 1/2 cups good thick greek yoghurt
• honey
• salt and pepper

Details

Adapted from everydaygourmet.tv

Preparation

Step 1

Peel and grate carrots coarsely. Chop onion and garlic finely.

Place the carrots, rinsed chickpeas, onion, garlic, paprika, cumin, baking powder, potato flour, egg-whites and freshly ground salt and pepper into a food processor and process until it comes together. You want the mixture to have some texture, so don't over process until it forms a puree.

Scrape mixture into a bowl - if the mixture seems to be a little wet add a handful of bread-crumbs just to help the mixture hold together.

Form mixture into golf size balls by rolling between your the palm of your hands - then roll balls into bread-crumbs so they are coated.

Heat oil in a large pot or deep fryer until 180 degrees. Fry balls for approximately 1 - 2 minutes until golden brown. Drain on paper towel.

To make the dipping sauce, crush garlic finely and add to a bowl with yoghurt, tahini, salt, pepper and a pinch of sugar. Add lemon juice and adjust seasoning to balance if needed.

Serve warm falafels with dipping sauce on side.