Ingredients Jump to Instructions ↓

  1. 180 g carrots , grated

  2. 400 g chickpeas

  3. 1 red onion , very finely diced

  4. 1/4 tsp smoked paprika

  5. 1/2 tsp ground cumin

  6. 1/2 tsp baking powder

  7. 3 tbsp potato flour or rice flour

  8. 2 egg whites

  9. breadcrumbs , preferably panko (Japanese) breadcrumb

  10. vegetable oil

  11. 1 tsp tahini

  12. 1 garlic clove , crushed

  13. 1 lemon , juiced

  14. 540 g thick Greek yogurt

  15. honey

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. 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.

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

  6. Serve the falafels warm with the dip on the side.


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