Lebanon and good food are two words that are often mentioned in the same sentence. Therefore if you tired of the usual Naija meals and fancy some fine dining then this Lebanese meal Carrot and Coriander Falafel is a meal we suggest you try out. It’s a deliciously healthy twist on falafel, enjoyed with a herby yoghurt sauce. We bet you would love it. If this sounds like a treat you would love to give yourself or family then here’s the recipe.
For the falafels
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 x 400g cans chickpeas, drained
- salt and freshly ground black pepper
- 1½ tsp baking powder
- 1 tbsp plain flour
- 100g 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
For the yoghurt dip
Toasted Lebanese bread
- For the falafels, toast the cumin and coriander seeds in a dry frying pan for 1-2 minutes, and then grind the seeds.
- Combine the blended, toasted spice with the remaining falafel ingredients in a food processor
- Shape spoonfuls of the falafel mixture into balls and set aside on a plate.
- Add vegetable oil to a frying pan, and then fry the falafel balls for 1-2 minutes. Remove the falafel from the pan and set aside to drain on kitchen paper, and then sprinkle with the sesame seeds.
- For the yoghurt dip, blend the Greek yoghurt, coriander, mint and lime in a food processor until smooth.
- Serve the falafels with toasted Lebanese bread alongside the yoghurt dressing
If you don’t have the time to prepare this meal then order for a delicious Lebanese meal here