Carrot falafel with tahini yogurt dipping sauce

Make these carrot falafel with tahini yogurt dipping sauce to serve as a shared plate or for a vegetarian lunch. Delicious and so easy!

Author: Lucy Parissi | Supergolden Bakes
Serves: 30


400g | 14oz chickpeas (from 2 tins), drained and rinsed
200g | 7oz grated carrots (about 2 medium)
1 small onion, roughly chopped
2 garlic cloves, roughly chopped
1 large egg
juice and zest of ½ lemon
a few drops Tabasco
60g | 2oz plain flour
1 tsp salt
1 tsp ground cumin
½ tsp baking powder
1 tbsp coriander (cilantro) leaves
150g | 5½ oz | 1 cup panco breadcrumbs

plus 150g | 5½ oz | 1 cup panco to coat
sunflower oil to fry

For the tahini yogurt dipping sauce
200g | 7oz Greek yogurt
2 tbsp tahini
2 tbsp olive oil
juice of ½ lemon
1 tbsp chopped coriander (cilantro) leaves
1 garlic clove, minced
½ tsp salt or to taste




Stay Fancy! ;)

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