Page 69 - The Australian Womens Weekly Food

CARROT FALAFEL
WITH LEMON YOGHURT

PREP + COOK TIME 40 MINUTES SERVES 4

2 medium carrots (240g),
grated coarsely
400g can chickpeas,
drained, rinsed
1 small red onion (100g),
chopped finely
1 teaspoon ground cumin
⅓ cup (50g) plain flour
½ teaspoon baking powder
1egg
1½ cups (225g) panko breadcrumbs
vegetable oil, to deep−fry
2 baby cos lettuces (360g),
leaves separated
1 lebanese cucumber (130g), 1 Process carrot, chickpeas, onion, in batches, for 2 minutes or until
sliced thinly cumin, flour, baking powder and egg golden and cooked through. Drain
4 x 20cm wholegrain wraps (70g) until mixture just comes together; on paper towel.
¼ cup fresh flat−leaf parsley leaves season. Transfer carrot mixture to 3 Meanwhile, make lemon yoghurt.
lemon wedges, to serve a large bowl; stir in ¾ cup of the 4 Combine lettuce and cucumber
breadcrumbs. Roll level tablespoons in a large bowl. Top the wraps with
LEMON YOGHURT of carrot mixture into balls (mixture salad, falafel and lemon yoghurt;
1 small clove garlic, crushed should make about 28). Roll falafel sprinkle with parsley. Serve with
2 tablespoons lemon juice in remaining breadcrumbs to coat. lemon wedges.
¾ cup (200g) greek−style 2 Fill a large saucepan or wok
natural yoghurt one−third with oil and heat to 180°C LEMON YOGHURT
1 tablespoon finely chopped fresh (or until a cube of bread browns in Combine ingredients in a small bowl;
flat−leaf parsley 15 seconds). Deep−fry the falafel, season to taste.

AWW FOOD • ISSUE THIRTY FIVE 69