Carrot falafel with tomato and carrot salad

To make the falafel, drain the soaked chickpeas and place in the bowl of a food processor with the spring onions, garlic, grated carrots, parsley, cumin, baking powder, salt and pepper and process to a smooth paste. You should be able to roll it into balls that hold together nicely, but are not too soft and soggy, nor irritatingly crumbly.

Take a small ball of the mixture and fry it on both sides in a little oil. Taste it and adjust the seasoning as necessary.

Scoop out dessertspoonfuls of the mixture, roll into balls, and then flatten gently into patties around 1.5cm thick. Cover and set aside until needed.

Shortly before serving, add enough oil to a saucepan to give a depth of 1cm - you can use sunflower, or a mixture of sunflower and olive oil. Place over a medium-high heat and, when hot, add a few of the falafel to the saucepan. Fry for about 3 minutes on each side or until crustily browned and cooked through. (You may have to try one to check that you're getting the timing just right.) Repeat with the remaining falafel.

Meanwhile, mix the salad vegetables and dress them with olive oil and lemon juice. Divide the salad between plates (or pile into one big bowl). Serve the hot falafel with the salad and a dollop of thick yogurt on the side.