24
Carrot Falafel with
Radish Tzatziki
Prep 25 minutes / Cook 10 minutes
Serves 4
15oz (400g) can chickpeas, rinsed, drained
3 slices day old white bread, crusts removed, quartered
1
⁄
3
cup sesame seeds
1 red onion, peeled, quartered
2 cloves garlic
2 medium (180g) carrots, peeled
1 egg, lightly beaten
2½ tablespoons tahini
3½ tablespoons plain flour
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon baking powder
¼ teaspoon sweet paprika
Salt and pepper, to taste
Vegetable oil, for shallow frying
Lemon wedges, to serve
Mixed leaf salad, to serve
Radish Tzatziki Ingredients
5 radishes (170g), trimmed, roughly chopped
1
⁄
3
cup fresh mint leaves
1 clove garlic
¾ cup (200g) plain full fat Greek yogurt
2 teaspoons fresh lemon juice
Salt and pepper, to taste
1.
To make carrot falafel, assemble food processor
with spindle and coarse shredder and secure
lid. Place carrots into the small feed chute.
Process carrots, pushing down with small
food pusher until grated. Transfer carrot to a
bowl and squeeze out any excess liquid.
2.
Remove shredding disc, dry processing bowl
completely and assemble processor with S-blade.
Place bread into processing bowl and process
for 20 seconds to make bread crumbs. Set aside
in a bowl. Stir in sesame seeds. Add onion and
garlic to food processor bowl and secure lid.
Process 10–20 seconds or until finely chopped.
3.
Add carrots, chickpeas, egg, tahini, flour, cumin,
coriander, baking powder, half the bread crumbs
and paprika to processing bowl. Season with salt
and pepper and secure lid. Process for
10–15 seconds or until just combined. Texture
should be slightly chunky, stop processing
before it forms a puree. Transfer to a bowl.
4.
Form level tablespoons of mixture into balls. Roll
in remaining breadcrumb mixture then transfer
to a tray lined with non-stick baking paper.
Cover and refrigerate for 1 hour or until firm.
5.
To make tzatziki, assemble clean and dried food
processor bowl, spindle and S-blade. Place radishes,
mint and garlic into food processor. Process for
15 seconds, scraping down sides of bowl if
necessary or until finely chopped.
Add yogurt and lemon juice. Pulse until
just combined. Season with salt and
pepper. Transfer to a serving bowl.
6.
Pour enough oil into a large, deep frying
pan until 2in (5cm) deep. Shallow-fry falafel
in batches, turning until golden all over,
then drain on paper towels. Serve with
radish tzatziki, lemon wedges and salad.