Ingredients
Carrot Falafels
- 180 grams carrots, 4cm lengths
- 400 grams chickpeas (rinsed and drained)
- 1 red onion, peeled and halved
- 1 clove garlic
- 1/4 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp baking powder, (you can make your own (EDC pg. 13))
- 3 tbsp rice flour, (you can make your own. Place rice in TM bowl on sp.10 for 1 minute)
- 2 egg whites
- 250 Pancho (Japanese) breadcrumbs, (These have more crunch for coating)
- vegetable oil
Yoghurt and Tahini Dipping Sauce
- 1 tsp tahini
- 1 clove garlic
- 1 lemon
- 300 grams Thick Greek Yoghuurt
- 1 tbsp honey
- salt and pepper to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place carrots in TM bowl and chop on sp.7 for 10 seconds.
Add onion and garlic and chop on sp.7 for 5 seconds. Scrape down.
Add chickpeas, paprika, cumin, baking powder, rice flour, egg-whites and fresh ground salt and pepper. Mix on sp.4 for 10 seconds. Scrape down.
Add 30gms of the bread crumbs. Keep the rest for later.
Form mixture into golf size balls by rolling between your palm of your hands - then roll balls into the rest of the bread-crumbs so they are coated.
Heat oil ina large pot or deep fryer until 180 degrees. Fry balls for approx. 1-2 minutes until golden brown. Drain on paper towel.
Place garlic in TM bowl. Chop on sp.9 for 3 seconds.
Add yoghurt, tahini, salt and pepper, pinch of sugar and honey. Mix on sp.4 for 10seconds.
Add lemon juice and adjust to balance if needed.
Carrot Falafels
Yoghurt and Tahini Dipping Sauce
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Cattywompuss:
I used a 400g tin of chick peas and drained and rinsed them. One tin - hope that helps.
Natrat85:Hi I had trouble too, what did you end up doing ??
What a fabulous change for a meal. Used plain flour as that is what i had. Swapped maple syrup for honey in the dip, oven baked them as per other comments. Will defo make again.
Natrat85:
mine is the same unsure what to do??
Great recipe. I added paresley, lemon zest and a tablespoon of tahini to the chickpea mixture. Really tasty. I just wasnt entirely sure if the 400g of chcikpeas was a 400g tin and the peas drained and rinced, or if it was 400g after draining? Could you clarify please?
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Really lovely - thanks! We made them into disc shapes and they were perfect - firm but moist inside but crisp on the outside. We used corn flour instead of pancho and this worked well. Thank you for sharing!
Thanks great recipe! I changed the recipe a bit - added some parsley and corriander to step 2 and a tbs tahini and some lemon juice to step 3. Used white onion instead of red. I also used gluten free bread crumbs. I also baked them for around 15 mins on each side at 200C (fan). Next time I would sautee the onion and garic first and add some more of the spices.
Surprised, everyone ate them including almost 4 year old! oven baked for 20 min at 200c. Next time I will grind cumin, maybe add a bit more flavour.
Great recipe, I did tweak it a little and baked then as another person suggested, but really yummy. 8 month old enjoyed them too (3 yo not so much). However the dipping sauce wasn't to my liking, maybe the honey In it.