Carrot and coriander falafel
Method
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For the falafels, toast the cumin and coriander seeds in a dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in a pestle and mortar.
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Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined.
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Shape spoonfuls of the falafel mixture into balls and set aside on a plate.
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Meanwhile, heat 1cm/½in vegetable oil in a frying pan and fry the falafels for 1-2 minutes on each side. Remove the falafel from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with the sesame seeds.
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For the yoghurt dip, blend the Greek yoghurt, coriander, mint, lime and tahini in a food processor until smooth.
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Serve the falafels with toasted pitta breads and the yoghurt dressing alongside.
Ingredients
For the falafels
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 x 400g/14oz cans chickpeas, drained
- salt and freshly ground black pepper
- 1½ tsp baking powder
- 1 tbsp plain flour
- 100g/3½oz carrot, finely grated (moisture squeezed out)
- 1 red chilli, finely chopped
- 1 tbsp chopped fresh coriander
- 1 garlic clove, crushed
- 2 tbsp chopped fresh parsley
- 1 lemon, zest only
- vegetable oil, for frying
- sesame seeds, to garnish
For the yoghurt dip
- 100ml/3½fl oz Greek yoghurt
- 1 tbsp chopped fresh coriander
- 1 tbsp chopped fresh mint
- 1 lime, juice only
- 1 tbsp tahini
To serve
- toasted pitta breads
Shopping List
Carrot and coriander falafel
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Cooking ingredients
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