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Carrot Falafel

Ingredients

1 carrot, coarsely grated

1 carrot, scrubbed cut in half, drizzled with oil and roasted in foil, coarsely grated

1 x 400g tin of chickpeas, drained and patted dry on kitchen paper

½ onion, finely chopped

1 clove garlic, minced

1 tablespoon oil

1 teaspoon cumin seeds

1 teaspoon Garam Masala

1 egg

1 tablespoon cornflour

1 tablespoon chopped fresh coriander

Salt and pepper to taste

Recipe

Place the chickpeas in a bowl and mash with a fork to break them up.

Add the carrots. Fry the onion and garlic in the oil until golden. Add the spices, cook for 10 seconds then add to the carrot mixture. Mix in the egg, coriander and cornflour. Season with salt and pepper. Form into walnut sized balls.

Heat some oil in the bottom of a big frying pan and cook the falafels for about 2 minutes each side.

Padron pepper and mint yoghurt

Ingredients

200ml thick yoghurt

Zest 1 lemon

Handful mint leaves finely chopped

1 padron pepper or deseeded chilli pepper, finely chopped

Salt and pepper to taste

Recipe

Mix all the ingredients together.

Toast pitta breads, open up and fill with lettuce, top with a couple of falafels and a good dollop of the dressing.