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.