The Australian Women’s Weekly Food Magazine
CARROT FALAFEL WITH LEMON YOGHURT
PREP + COOK TIME 40 MINUTES SERVES 4
2 medium carrots (240g),
grated coarsely
400g can chickpeas,
drained, rinsed
1 small red onion (100g),
chopped finely
1 teaspoon ground cumin
1/3 cup (50g) plain flour
½ teaspoon baking powder
1 egg
1½ cups (225g) panko breadcrumbs vegetable oil, to deep-fry
2 baby cos lettuces (360g),
leaves separated
1 lebanese cucumber (130g),
sliced thinly
4 x 20cm wholegrain wraps (70g) ¼ cup fresh flat-leaf parsley leaves lemon wedges, to serve
LEMON YOGHURT
1 small clove garlic, crushed 2 tablespoons lemon juice
¾ cup (200g) greek-style
natural yoghurt
1 tablespoon finely chopped fresh
flat-leaf parsley 1 Process carrot, chickpeas, onion, cumin, flour, baking powder and egg until mixture just comes together; season. Transfer carrot mixture to a large bowl; stir in ¾ cup of the breadcrumbs. Roll level tablespoons of carrot mixture into balls (mixture should make about 28). Roll falafel in remaining breadcrumbs to coat.
2 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 the falafel, in batches, for 2 minutes or until golden and cooked through. Drain on paper towel.
3 Meanwhile, make lemon yoghurt. 4 Combine lettuce and cucumber in a large bowl. Top the wraps with salad, falafel and lemon yoghurt; sprinkle with parsley. Serve with lemon wedges.
LEMON YOGHURT
Combine ingredients in a small bowl; season to taste.