Carrot Falafel with Tahini Yogurt Dip

Ingredients

• 200 g dried chickpeas
• 150 g carrots (1–2 carrots)
• 1 small onion (50 g)
• 1 clove garlic
• 1 egg
• Salt
• Pepper
• a pinch cinnamon
• 1 tsp curry powder
• a 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 stems coriander
• 3 tbsp Rapeseed oil

Instructions

1. 1.

   Cover chickpeas with water and soak for 12 hours, preferably overnight.

2. 2.

   On the next day, drain the chickpeas and cook them in boiling water for about 15 minutes over medium heat. Then drain, let them drip dry, and cool.

3. 3.

   Meanwhile peel and grate carrots finely. Peel onion and garlic and roughly chop. Squeeze carrot pulp to extract juice. Rinse lemon hot, dry rub, quarter it. Juice a quarter, cut the rest into wedges.

4. 4.

   Blend chickpeas with onion, garlic, and carrot juice in a blender until very fine. Mix in squeezed carrots and egg. Season everything with salt, pepper, cinnamon, curry, chili, and lemon juice. Place cornflakes in a freezer bag, seal, and crush them with a rolling pin. Put the crumbs into a deep dish.

5. 5.

   For the dip mix yogurt and tahini, season with salt and pepper. Pour the dip into a bowl and drizzle olive oil over it. Wash coriander, pat dry, finely chop, and sprinkle over the dip.

6. 6.

   Shape 12–16 balls from the chickpea mixture and coat them in the crumbs. Heat rapeseed oil in a large pan. Fry the balls over medium heat for about 10 minutes on all sides. Remove falafel and let them drain briefly on kitchen paper. Serve falafel with lemon wedges and tahini yogurt dip.