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Carrot and coriander falafel

Try Simon Rimmer's healthy twist on falafel, with a herby yoghurt sauce. Serve with toasted pitta and hummus.


For the falafels
For the yoghurt dip
To serve

Preparation method

  1. 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.

  2. Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined.

  3. Shape spoonfuls of the falafel mixture into balls and set aside on a plate.

  4. 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.

  5. For the yoghurt dip, blend the Greek yoghurt, coriander, mint, lime and tahini in a food processor until smooth.

  6. Serve the falafels with toasted pitta breads and the yoghurt dressing alongside.

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