turmeric carrot falafels

with minted yoghurt

  • 1 x 400g can white (cannellini) beans, rinsed and drained
  • 1 onion, finely chopped
  • 3 cups (360g) peeled and grated carrot
  • ¼ cup (50g) white chia seeds
  • 2 cups (70g) firmly packed finely shredded kale leaves
  • 1 cup (16g) coriander (cilantro) leaves
  • ½ cup (8g) mint leaves
  • 2 teaspoons ground or fresh grated turmeric
  • ½ teaspoon baking powder
  • sea salt and cracked black pepper
  • extra virgin olive oil, for brushing
  • cos (romaine) lettuce leaves, vine-ripened tomatoes, mint and sumac, to serve

minted yoghurt

  • 1 cup (280g) plain thick yoghurt
  • 2 tablespoons finely chopped mint leaves
  • 1 tablespoon lemon juice
  1. Preheat oven to 220°C (425°F). 
  2. Place the beans, onion, carrot, chia, kale, coriander, mint, turmeric, baking powder, salt and pepper into a food processor and process until finely chopped. 
  3. Shape ¼ cupfuls of the mixture into patties and place on a large baking tray lined with non-stick baking paper. Brush the patties generously with oil and bake for 25–30 minutes or until golden.
  4. While the falafel are cooking, make the minted yoghurt by mixing the yoghurt, mint and lemon juice together.
  5. Serve the falafel with lettuce, tomatoes, mint, sumac and minted yoghurt. Makes 16

Photography: Chris Court

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