Vegetarian Falafels with Roasted 
Carrot Dip Recipe

Ingredients

• 3 carrots cut into 2cm-thick slices
• olive oil cooking spray
• 4 garlic cloves
• 4 tsp ground cumin
• 4 tsp ground coriander
• 1 orange, finely grated rind and 1/3 cup juice
• ¼ cup olive oil
• 2 x 400g can chickpeas, drained, rinsed
• ¼ cup plain flour
• 1 bunch coriander, leaves removed
• 1/3 cup flat-leaf parsley leaves, roughly chopped
• 2 garlic cloves, crushed, extra
• ½ tsp baking powder
• ¼ tsp ground cinnamon
• white pepper
• olive or vegetable oil for deep frying
• 1 cup thick Greek yoghurt
• Lebanese bread or Turkish bread, to serve
• spinach leaves, to serve
• olive oil and sea salt, to serve