Name: Carrot and chickpea falafels
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 large carrots, chopped; 2 400 g cans chickpeas, rinsed; 2 cloves garlic, crushed; 1 1/4 cup greek-style natural yogurt; 1 1/2 cup soft fresh breadcrumbs; 1 teaspoon ground cumin; 1/2 cup chopped coriander; 1/3 cup vegetable or olive oil; 4 small wholemeal pita breads; 1 cup bought tabouli

Carrot and chickpea falafels

Hearty falafels with chickpea and carrot. Wrap in flatbread for a complete meal.

Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

2 large carrots, chopped

2 400 g cans chickpeas, rinsed

2 cloves garlic, crushed

1 1/4 cup greek-style natural yogurt

1 1/2 cup soft fresh breadcrumbs

1 teaspoon ground cumin

1/2 cup chopped coriander

1/3 cup vegetable or olive oil

4 small wholemeal pita breads

1 cup bought tabouli

Method

1.Line a baking tray with baking paper. Process carrot in food processor until very finely chopped. Transfer to a large bowl. Using the pulse button of a food processor, process chickpeas until coarsely chopped. Transfer to bowl with carrot. Add half the garlic, 1/2 cup of the yogurt, the breadcrumbs, cumin and coriander: stir to combine. Season. Roll 2 tablespoons of carrot mixture into balls, then flatten slightly. Place on prepared tray. Cover with plastic food wrap. Freeze for 10 minutes or until firm.

2.Heat oil in a large frying pan over moderately high heat. Add falafels; cook and tum for 8-10 minutes or until browned and cooked. Transfer falafels to paper towels.

3.Combine remaining garlic and yogurt in a small bowl. Season. Place pita bread on serving plates; spread with garlic yogurt. Top with tabouli and warm falafels. Serve.