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Carrot Falafels With Yoghurt and Tahini Dipping Sauce

Featured in episode 8 of Everyday Gourmet, these felafel appetisers by Fiona Inglis are ideal for drinks parties or pre-dinner nibbles.

180g grated carrots
400g can of chickpeas, rinsed and drained
1 red onion, very finely diced
1 garlic clove, crushed
¼ tsp smoked paprika
½ tsp ground cumin
½ tsp baking powder
3 tbs potato flour or rice flour
2 egg whites
salt and pepper
Panko (japanese) breadcrumbs - they are not as fine and get a better crunch for coating
Vegetable oil (for deep frying)

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Peel and grate carrots coarsely. Chop onion and garlic finely.
Place the carrots, rinsed chickpeas, onion, garlic, paprika, cumin, baking powder, potato flour, egg-whites and freshly ground 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 until it forms a puree.
Scrape mixture into a bowl - if the mixture seems to be a little wet add a handful of bread-crumbs just to help the mixture hold together.
Form mixture into golf size balls by rolling between your the palm of your hands - then roll balls into bread-crumbs so they are coated.
Heat oil in a large pot or deep fryer until 180 degrees. Fry balls for approximately 1 - 2 minutes until golden brown. Drain on paper towel.
To make the dipping sauce, crush garlic finely and add to a bowl with yoghurt, tahini, salt, pepper and a pinch of sugar. Add lemon juice and adjust seasoning to balance if needed.
Serve warm falafels with dipping sauce on side.

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Preparation Time: 20M