Turmeric Carrot Falafels With Minted Yoghurt | Donna Hay

Ingredients

• 1 x 400g can white (cannellini) beans, rinsed and drained
• 1 onion, finely chopped
• 3 cups (360g) peeled and grated carrot
• ¼ cup (50g) white chia seeds
• 2 cups (70g) firmly packed finely shredded kale leaves
• 1 cup (16g) coriander (cilantro) leaves
• ½ cup (8g) mint leaves
• 2 teaspoons ground or fresh grated turmeric
• ½ teaspoon baking powder
• sea salt and cracked black pepper
• extra virgin olive oil, for brushing
• cos (romaine) lettuce leaves, vine-ripened tomatoes, mint and sumac, to serve
• 1 cup (280g) plain thick yoghurt
• 2 tablespoons finely chopped mint leaves
• 1 tablespoon lemon juice