Carrot & Coriander Falafel With Lemon Tahini Sauce is a Middle Eastern food that is full of protein, fibre, and healthy fat. It’s a great way to get lots of nutrition into a single serving. This dish is even tastier when it is topped with the Lemon Tahini Sauce.
by Katy Beskow Little Miss Meat Free
Carrot & Coriander Falafel With Lemon Tahini Sauce
Ingredients
Ingredients
- 1 large carrot, grated
- 1 onion, chopped finely
- 1 small red chilli, chopped finely
- 400 g can of chickpeas, drained and rinsed
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 30 g coriander, chopped roughly, stalks included
- 2 tbsp sunflower oil, plus extra for shallow frying
- 2 tbsp plain flour
Lemon tahini sauce Ingredients
- 2 tbsp light tahini
- juice of 1 un waxed-lemon handful of flat-leaf parsley
- 2 tbsp cold water
To serve
- 4 flat breads, warmed
- 2 handfuls of fresh lettuce
- handful of flat-leaf parsley
- pinch of sea salt, to taste
Instructions
Preparation
- Add carrot, onion, chili, chickpeas, cumin, paprika, coriander, and sunflower oil to your Optimum high-speed blender and combine until semi-smooth.
- Dust a clean surface with flour and make small balls with the mixture, coating each in a little flour.
- Heat enough sunflower oil in a pan to shallow fry. Add the falafel to the pan when the oil is hot, cooking for a few minutes on each side, until golden and crispy. Drain on absorbent paper.
- To make the sauce, combine the light tahini, lemon juice, parsley, and cold water and whisk gently.
- To assemble, place lettuce and falafel on the flatbreads and generously spoon over the sauce. Garnish with parsley and a sprinkle of sea salt.
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