Carrot and coriander falafel
Try Simon Rimmer's healthy twist on falafel, with a herby yoghurt sauce. Serve with toasted pitta and hummus.
Each serving provides 51kcal, 2g protein, 4g carbohydrate (of which 0.5g sugars) 2.5g fat (of which 0.5g saturates), 1.5g fibre and 0.1g salt per portion.
Ingredients
For the falafels
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 x 400g/14oz cans chickpeas, drained
- salt and freshly ground black pepper
- 1½ tsp baking powder
- 1 tbsp plain flour
- 100g/3½oz carrot, finely grated (moisture squeezed out)
- 1 red chilli, finely chopped
- 1 tbsp chopped fresh coriander
- 1 garlic clove, crushed
- 2 tbsp chopped fresh parsley
- 1 lemon, zest only
- vegetable oil, for frying
- sesame seeds, to garnish
For the yoghurt dip
- 100ml/3½fl oz Greek yoghurt
- 1 tbsp chopped fresh coriander
- 1 tbsp chopped fresh mint
- 1 lime, juice only
- 1 tbsp tahini
To serve
- toasted pitta breads
Method
For the falafels, toast the cumin and coriander seeds in a dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in a pestle and mortar.
Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined.
Shape spoonfuls of the falafel mixture into balls and set aside on a plate.
Meanwhile, heat 1cm/½in vegetable oil in a frying pan and fry the falafels for 1-2 minutes on each side. Remove the falafel from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with the sesame seeds.
For the yoghurt dip, blend the Greek yoghurt, coriander, mint, lime and tahini in a food processor until smooth.
Serve the falafels with toasted pitta breads and the yoghurt dressing alongside.
