Carrot falafel with lemon yogurt – Food & Home Magazine

Ingredients

• 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