Carrot falafel with lemon yoghurt – Food & Home Magazine
Try this easy carrot falafel with Lemon yoghurt, a vibrant, protein-packed twist on a classic. Ready in 40 mins and perfect for wholesome wraps or bowls.
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Ingredients
- ***Carrot falafel
- 240 g carrots, grated coarsely
- 400 g canned chickpeas, drained, rinsed
- 100 g red onion, chopped finely
- 1 tsp ground cumin
- ⅓ cup plain flour
- ½ tsp baking powder
- 1 egg
- 1 ½ cups panko breadcrumbs
- vegetable oil, for deep frying
- 2 baby cos lettuce leaves, separated
- 1 Lebanese cucumber, sliced thinly
- 4 x 20 cm wholegrain wraps
- ¼ cup fresh flat-leaf parsley leaves
- ***Lemon yoghurt
- 1 small clove garlic, crushed
- 2 tbsp lemon juice
- ¾ cup greek-style yoghurt
- 1 tbsp finely chopped fresh flat-leaf parsley
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