Carrot falafels with yoghurt and tahini dipping sauce

Place the carrots, rinsed chickpeas, onion, garlic, paprika, cumin, baking powder, potato flour, egg whites and salt and pepper into a food processor and process until it comes together - you want the mixture to have some texture, so don't over process to form a puree.

Scrape the mixture into a bowl. If the mixture seems to be a little wet add a handful of breadcrumbs just to help the mixture hold together.

Form the mixture into golf ball-sized balls by rolling between the palm of your hands. Roll balls into breadcrumbs so they are coated.

Heat oil in a large pot or deep fryer until it reaches 180C. Fry balls for approximately 1-2 minutes until golden brown. Drain on a paper towel.

For the dip: Put the garlic in a bowl with yogurt, tahini, salt, pepper and a pinch of sugar. Add lemon juice.

Serve the falafels warm with the dip on the side.