Falafel de cenoura com molho de iogurte e tahine

Ingredientes

• 400 g | 14oz chickeas (from 2 tins, drained and rinsed)
• 200 g | 7oz grated carrots (about 2 medium)
• 1 small onion (roughly chopped)
• 2 garlic cloves (roughly chopped)
• 1 large egg
• juice and zest of 1/2 lemon
• a few drops Tabasco
• 60 g | 2oz plain flour
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp baking powder
• 1 tbsp coriander (cilantro leaves)
• 300 g | 2 cups panco breadcrumbs (divided)
• sunflower oil to fry
• 200 g | 7oz Greek yogurt
• 2 tbsp tahini
• 2 tbsp olive oil
• juice of 1/2 lemon
• 1 tbsp chopped coriander (cilantro leaves)
• 1 garlic clove (minced)
• 1/2 tsp salt or to taste

Modo de preparo

1. 1

   Put the chickpeas, carrots, onion, garlic, egg, lemon juice and zest, Tabasco, flour, salt, baking powder, cumin and coriander in a food processor and blend until the ingredients just come together.

2. 2

   Transfer to a bowl and mix in 150g (1 cup) of the breadcrumbs.

3. 3

   Form into balls, about 1 tablespoon of mixture each.

4. 4

   Add the remaining breadcrumbs into a shallow bowl and roll the falafel in the panco to coat.

5. 5

   Fill a large pot about halfway with sunflower oil and heat to 180C (350F) - best check the temperature with a digital thermometer.

6. 6

   Fry the falafel, in batches, until crisp and golden about 2 minutes. Drain on kitchen paper.

7. 7

   Put all the ingredients for the dipping sauce into a small bowl and stir until combined. Taste and adjust the seasoning to your taste.

8. 8

   Serve the falafel with the dipping sauce on the side as a sharing plate or with a crisp green salad as a main.