CARROT AND HARISSA FALAFEL WITH TAHINI YOGURT

Get inventive in the kitchen tonight with these wholesome carrot and harissa falafels with a fresh and zingy tahini yogurt – a mouthwatering flavour combination!

Prep time 40 mins Cooking time 20 mins Serves 4

INGREDIENTS

2 medium carrots (240g), grated coarsely 400g canned chickpeas (garbanzo beans), drained, rinsed

1 small red onion (100g), chopped finely 1 tsp ground cumin

1 tbsp harissa

¼ cup plain (all-purpose) flour

½ tsp baking powder

1 free-range egg

225g panko breadcrumbs Vegetable oil, for deep-frying

150g green beans, trimmed, halved lengthways

2 baby cos (romaine) lettuce (360g), leaves separated

1 lebanese cucumber (130g), sliced thinly ¼ cup fresh flat-leaf parsley leaves

2 tsp lemon rind strips (see notes) TAHINI YOGURT

1 small clove garlic, crushed

2 tbsp lemon juice

2 tbsp tahini

200g greek-style yogurt

1 tbsp shredded fresh flat-leaf parsley

METHOD

Process carrot, chickpeas, onion, cumin, harissa, flour, baking powder and egg until mixture just comes together; season. Transfer 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.

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 falafel, in batches, for 2 minutes or until golden and cooked through. Drain on paper towel. Meanwhile, make tahini yoghurt: Combine ingredients in a small bowl; season to taste. Boil, steam or microwave beans until just tender; drain. Rinse under cold water; drain. Combine lettuce, cucumber and beans in a large bowl. Serve salad topped with falafel and tahini yoghurt; sprinkle with parsley and lemon rind.