Carrot falafel with lemon yogurt – Food & Home Magazine
Carrot falafel with lemon yogurt. Wholegrain wrap topped with crunchy carrot falafel, cucumber, lettuce, lemon yoghurt and parsley.
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Cooking tools:
- Food processor
- Grater
- Deep fryer
- Pot
- Wok
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Chef's knife
- Cutting board
- Paper towel
- Plate
- Serving platter
- Kitchen timer
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
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