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)

  • Dipping Sauce

  • 1 tsp tahini

  • 1 clove garlic, crushed

  • 1 lemon, juiced

  • 1 1/2 cups good thick greek yoghurthoney

  • salt and pepper


  • 1.

    Peel and grate carrots coarsely. Chop onion and garlic finely.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

  • 7.

    Serve warm falafels with dipping sauce on side.

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Posted by Deb92Report
Yoghurthoney? Is this a typo or do you really mean Yoghurt with honey?
Posted by Debi11Report
its got a pinch of sugar in it so i reckon its plain yoghurt.