Delicious Persian carrot falafel recipe with sesame sauce
This is a delicious dish called carrot falafel with sesame sauce in Iran, which is cooked as follows, and follow the culinary article in Koolleh magazine.
ingredients :
- Garlic = 2 cloves
- Fresh parsley = 1 batch
- Cumin powder = 1 soupspons
- Coriander powder = 1 soupspons
- Red pepper powder = 1/2 teaspoon
- Baked peas = 400 g
- Eggs = 1 pc
- Carrots = 2 pcs
- Large sour lemon = 1 pc
- Plain yogurt = 150 grams or 2/3 cup
- Sesame sauce = 1 soupspons
- Red onion = 1 pc
- Fresh mint = a handful
- Tortilla bread or pita bread = as much as you want to serve
- Pickled peppers = optional
Instruction :
Coarsely chop the garlic and parsley, you can also use parsley stalks. Put them in a food processor and mix with spices, peas and eggs. Keep mixing until you get a fairly dry mixture. If you do not have a food processor, mash the chickpeas with a meat grinder and chop the garlic and vegetables thoroughly and mix them together.
Grate the carrots coarsely. Grate the lemon peel as well. Pour a tablespoon of the falafel mixture into the bowl and then add the carrots and lemon zest. Season it with salt and pepper.
Stir the mixture and then roll the mixture into 12 balls by hand. If you want to eat it later, you can keep the falafels in the refrigerator for up to 24 hours.
Pour a little oil into a non-stick pan and heat, then fry each side of the falafel for about 3 minutes until golden. Do not be tempted to add more oil as this will cause the falafels to melt.
Take lemon juice. Mix yogurt with sesame sauce and 1 tablespoon lemon juice until smooth. If it is too thick, add a little water. If you wish, season it with more salt, pepper and lemon juice. Finely chop the red onion and separate the mint leaves from the stem. Pour the remaining lemon juice over it and season with salt and pepper.
Heat the tortillas or pita breads in the microwave or in a hot pot according to the instructions on the package, then serve the falafel with yogurt, sesame, onion salad and pickled peppers.