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.