🍽️ Crispy Carrot Falafel with Creamy Tahini Yogurt

Name: Crispy Carrot Falafel with Creamy Tahini Yogurt
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g dried chickpeas; 150 g carrots (1–2 carrots); 1 small onion (50 g); 1 clove garlic; 1 egg; salt; pepper; 1 pinch cinnamon; 1 tsp curry powder; 1 pinch chili powder; 1 organic lemon; 100 g sugar-free whole grain cornflakes; 200 g yogurt (3.5% fat); 2 tbsp tahini (sesame paste; 30 g); 1 tbsp olive oil; 2 sprigs cilantro; 3 tbsp rapeseed oil

456 kcal · 30 min · 4 servings

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Ingredients

200 g dried chickpeas
150 g carrots (1–2 carrots)
1 small onion (50 g)
1 clove garlic
1 egg
salt
pepper
1 pinch cinnamon
1 tsp curry powder
1 pinch chili powder
1 organic lemon
100 g sugar-free whole grain cornflakes
200 g yogurt (3.5% fat)
2 tbsp tahini (sesame paste; 30 g)
1 tbsp olive oil
2 sprigs cilantro
3 tbsp rapeseed oil

Instructions

1. Place the chickpeas in a bowl and cover them with plenty of water. Let them soak for twelve hours, ideally overnight.
2. Drain the soaking water the next day. Boil the chickpeas in fresh boiling water for about fifteen minutes over medium heat. Remove them from the heat, let them drain well, and let them cool completely.
3. Wash the carrots, peel them, and grate them finely. Peel the onion and garlic and chop them roughly. Squeeze the grated carrot juice firmly and catch the juice. Rinse the lemon with hot water, dry it, and cut it into quarters. Squeeze one quarter and cut the rest into wedges.
4. Place the cooled chickpeas, onion, garlic, and carrot juice in the blender. Puree the mixture as finely as possible. Mix in the squeezed carrots and the egg. Season the mixture with salt, pepper, cinnamon, curry powder, chili, and the squeezed lemon juice.
5. Put the cornflakes in a freezer bag. Close the bag and crumble the flakes with a rolling pin. Put the crumbs in a shallow dish.
6. Stir yogurt and tahini paste for the dip well together. Season with salt and pepper. Put the dip in a small bowl and drizzle it with olive oil. Wash the coriander, shake it dry, chop it finely, and sprinkle the dip with it.
7. Form twelve to sixteen balls from the chickpea mixture. Roll the balls in the cornflake crumbs until they are completely covered.
8. Heat rapeseed oil in a large pan. Fry the balls in it for about ten minutes over medium heat until golden brown on all sides.
9. Remove the falafel and let them drain briefly on kitchen paper. Serve the falafel with the lemon wedges and the tahini yogurt dip.

Nutrition per serving

kcal: 456
Protein: 17 g · Fett/Fat: 20 g · Carbs: 50 g