Carrot falafels with yoghurt and tahini dipping sauce

Fiona Inglis makes a refreshing accompaniment to serve with these crispy balls of carrots and chickpeas
Carrot falafels with yoghurt and tahini dipping sauce
  • Rating:
  • Serves: 4-6
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 180 g carrots, grated
  • 400 g chickpeas
  • 1 red onion, very finely diced
  • 1 garlic clove, crushed
  • ¼ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp baking powder
  • 3 tbsp potato flour or rice flour
  • 2 egg whites
  • breadcrumbs, preferably panko (Japanese) breadcrumb
  • vegetable oil

Dipping sauce

  • 1 tsp tahini
  • 1 garlic clove, crushed
  • 1 lemon, juiced
  • 540 g thick Greek yogurt
  • honey


1. Place the carrots, rinsed chickpeas, onion, garlic, paprika, cumin, baking powder, potato flour, egg whites and salt and pepper into a food processor and process until it comes together - you want the mixture to have some texture, so don't over process to form a puree.

2. Scrape the mixture into a bowl. If the mixture seems to be a little wet add a handful of breadcrumbs just to help the mixture hold together.

3. Form the mixture into golf ball-sized balls by rolling between the palm of your hands. Roll balls into breadcrumbs so they are coated.

4. Heat oil in a large pot or deep fryer until it reaches 180C. Fry balls for approximately 1-2 minutes until golden brown. Drain on a paper towel.

5. For the dip: Put the garlic in a bowl with yogurt, tahini, salt, pepper and a pinch of sugar. Add lemon juice.

6. Serve the falafels warm with the dip on the side.

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