Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 4.03 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1 can chickpeas no added salt
- 750grams carrots, peeled and grated
- 1/2 medium red onion, peeled and sliced
- 3 cloves garlic, peeled and minced, divided
- 4tablespoons tahini, divided
- 2teaspoons cumin
- 1 egg
- 1 lemon, juice and zest
- 100grams breadcrumbs
- 50grams sesame seeds
- 3tablespoons olive oil
- 75grams Greek yoghurt
Nutrition per serving
3400kJ
Protein
33.2grams
Sugars
16.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These veggie packed carrot falafels are delicious with creamy tahini dip and a sesame coating for crunch.
Method
Step 1 of 3
Tip the chickpeas plus 1 tablespoon of the liquid into a food processor and blitz until smooth. Add the carrots, onion, 2 cloves of garlic, half of the tahini, cumin, egg and half of the lemon zest and juice and blitz until smooth. Stir in the breadcrumbs.
Step 2 of 3
Shape the mix into 12 falafels with your hands then roll each in sesame seeds. Heat the oil in a large pan on medium high heat and cook the falafels for 5 minutes, turning once, until golden.
Step 3 of 3
Whisk the yoghurt with lemon zest and juice, the remaining garlic and tahini, adding water if necessary to loosen. Serve the falafels with creamy tahini dip.
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