24
Carrot Falafel with
Radish Tzatziki
Prep 25 minutes / Cook 10 minutes
Serves 4
2 medium (180g) carrots, peeled
3 slices day old white bread, crusts removed, quartered
1
⁄
3
cup sesame seeds
400g can chickpeas, rinsed, drained
1 red onion, quartered
2 cloves garlic
1 egg, lightly beaten
2 tablespoons tahini
2½ 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 spindle
and Quad
®
blade. Place bread into processing
bowl , secure lid 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 Quad
®
blade. Place
radishes, mint and garlic into food processor and
secure lid. 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
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.
