Ingredients

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 x 400g/14oz cans chickpeas
• drained
• salt and freshly ground black pepper
• 1½ tsp baking powder
• 1 tbsp plain flour
• 100g/3½oz carrot
• finely grated (moisture squeezed out)
• 1 red chilli
• finely chopped
• 1 tbsp chopped fresh coriander
• 1 garlic clove
• crushed
• 2 tbsp chopped fresh parsley
• 1 lemon
• zest only
• vegetable oil
• for frying
• sesame seeds
• to garnish
• 100ml/3½fl oz Greek yoghurt
• 1 tbsp chopped fresh coriander
• 1 tbsp chopped fresh mint
• 1 lime
• juice only
• 1 tbsp tahini
• toasted pitta breads

Directions

• For the falafels
• toast the cumin and coriander seeds in a dry frying pan for 1-2 minutes
• or until fragrant. Grind the seeds in a pestle and mortar.
• Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined.
• Shape spoonfuls of the falafel mixture into balls and set aside on a plate.
• Meanwhile
• heat 1cm/½in vegetable oil in a frying pan and fry the falafels for 1-2 minutes on each side. Remove the falafel from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with the sesame seeds.
• For the yoghurt dip
• blend the Greek yoghurt
• coriander
• mint
• lime and tahini in a food processor until smooth.
• Serve the falafels with toasted pitta breads and the yoghurt dressing alongside.