Carrot and coriander falafel recipe
 Try Simon Rimmer's healthy twist on falafel, with a herby yoghurt sauce. Serve with toasted pitta and hummus. Each serving provides 51kcal, 2g protein, 4g carbohydrate (of which 0.5g sugars) 2.5g fat (of which 0.5g saturates), 1.5g fibre and 0.1g salt per portion. 1 tsp cumin seeds1 tsp coriander seeds2 x 400g/14oz cans chickpeas, drainedsalt and freshly ground black pepper1½ tsp baking powder1 tbsp plain flour100g/3½oz carrot, finely grated (moisture squeezed out)1 red chilli, finely chopped1 tbsp chopped fresh coriander1 garlic clove, crushed2 tbsp chopped fresh parsley1 lemon, zest onlyvegetable oil, for fryingsesame seeds, to garnish 1 tsp cumin seeds 1 tsp coriander seeds 2 x 400g/14oz cans chickpeas, drained salt and freshly ground black pepper 1½ tsp baking powder 1 tbsp plain flour 100g/3½oz 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 100ml/3½fl oz Greek yoghurt 1 tbsp chopped fresh coriander1 tbsp chopped fresh mint1 lime, juice only1 tbsp tahini 100ml/3½fl oz Greek yoghurt 1 tbsp chopped fresh coriander 1 tbsp chopped fresh mint 1 lime, juice only 1 tbsp tahini toasted pitta breads toasted pitta breads Method 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.Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined.Shape spoonfuls of the falafel mixture into balls and set aside on a plate.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.For the yoghurt dip, blend the Greek yoghurt, coriander, mint, lime and tahini in a food processor until smooth.Serve the falafels with toasted pitta breads and the yoghurt dressing alongside. 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. 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. Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined. Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined. Shape spoonfuls of the falafel mixture into balls and set aside on a plate. Shape spoonfuls of the falafel mixture into balls and set aside on a plate. 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. 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. For the yoghurt dip, blend the Greek yoghurt, coriander, mint, lime and tahini in a food processor until smooth. For the yoghurt dip, blend the Greek yoghurt, coriander, mint, lime and tahini in a food processor until smooth. Serve the falafels with toasted pitta breads and the yoghurt dressing alongside. Serve the falafels with toasted pitta breads and the yoghurt dressing alongside.