This wholesome and vegan-friendly falafel recipe comes with a handful of colourful veggies, as well as an appetising, citrusy zing
Serves 4
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Featuring a myriad of vegetables from green beans, carrots, to cucumber, lettuce and more, these nourishing falafels are a delicious and interesting way to embrace more greens in your diet. The Middle-Eastern inspired recipe also takes on a citrusy zing, thanks to tahini yoghurt and lemon juice. The best part? This dish is vegan-friendly, too!


  • 2 medium carrots (240 g), grated coarsely
  • 400 g canned chickpeas (garbanzo beans), drained, rinsed
  • 1 small red onion (100 g), chopped finely
  • 1 tsp ground cumin
  • 1 tbsp harissa
  • ¼ cup plain (all-purpose) flour
  • ½ tsp baking powder
  • 1 free-range egg
  • 1½ cup (225 g) panko breadcrumbs
  • Vegetable oil, for deep-frying
  • 150 g green beans, trimmed, halved lengthways
  • 2 baby cos (Romaine) lettuce (360 g), leaves separated
  • 1 Lebanese cucumber (130 g), sliced thinly
  • ¼ cup fresh flat-leaf parsley leaves
  • 2 tsps lemon rind strips (see notes)


  • 1 small clove garlic, crushed
  • 2 tbsps lemon juice
  • 2 tbsps tahini
  • ¾ cup (200 g) Greek-style yoghurt
  • 1 tbsp shredded fresh flat-leaf parsley

Process carrot, chickpeas, onion, cumin, harissa, flour, baking powder and egg until mixture just comes together; season. Transfer mixture to a large bowl; stir in ¾ cup of the breadcrumbs. Roll level tbsps  of carrot mixture into balls (mixture should make about 28). Roll falafel in remaining breadcrumbs to coat.


Fill a large saucepan or wok one-third with oil and heat to 180 C (or until a cube of bread browns in 15 secs). Deep-fry falafel, in batches, for 2 mins or until golden and cooked through. Drain on paper towel.


Meanwhile, make tahini yoghurt: Combine ingredients in a small bowl; season to taste.


Boil, steam or microwave beans until just tender; drain. Rinse under cold water; drain.


Combine lettuce, cucumber and beans in a large bowl. Serve salad topped with falafel and tahini yoghurt; sprinkle with parsley and lemon rind.

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