Ingredients for Carrot Falafel with Oghab Sesame Sauce
Garlic: 2 cloves
Fresh parsley: 1 bunch
Green cumin powder: 1 tablespoon
Coriander powder: 1 tablespoon
Red pepper powder: 1/2 teaspoon
Cooked chickpeas: 400 grams
Egg: 1 piece
Carrots: 2 pieces
Large sour lemon: 1 piece
Plain yogurt: 2/3 cups
Sesame sauce: 1 tablespoon
Red onion: 1 piece
Fresh mint: 1 bunch
Tortilla bread or pita bread as desired for serving
Pepper pickle as desired
How to make carrot falafel with Oghab sesame sauce
Coarsely chop the garlic and parsley, you can also use parsley stems. Put them in a food processor and mix with spices, chickpeas and eggs. Continue mixing until you get a fairly dry mixture. If you don’t have a food processor, mash the chickpeas with a meat grinder and chop the garlic and vegetables thoroughly and mix together. Coarsely grate the carrots. Grate the lemon zest as well. Pour a spoonful of the falafel mixture into a bowl and then add the carrots and lemon zest to it. Season it with salt and pepper. Stir the mixture and then shape the mixture into 12 balls with your hands. If you want to eat it later, you can store the falafels in the refrigerator for up to 24 hours.
Pour a little oil in a non-stick frying pan and heat it, then fry the falafels for about 3 minutes on each side until golden. Don’t be tempted to add more oil as this will make the falafel soggy. Squeeze the lemon juice. Whisk the yogurt with the sesame sauce and 1 tablespoon of the lemon juice until smooth. Add a little water if it’s too thick. Season with salt, pepper and more lemon juice if desired. Finely chop the red onion and remove the mint leaves from the stems. Drizzle with the remaining lemon juice and season with salt and pepper.
Heat the tortillas or pita bread in the microwave or in a hot pan according to the package directions, then serve the falafel with the yogurt, sesame seeds, onion salad and pickled peppers.
Bon Appetit!