The_AustralianWomensWeeklyFood-Issue23_2017

CARROT & HARISSA

FALAFEL WITH TAHINI

YOGHURT

PREP + COOK TIME 1 HOUR SERVES 4

2 medium carrots (240g),
grated coarsely
400g can chickpeas, drained,
rinsed
1 small red onion (100g),
chopped finely
1 teaspoon ground cumin
1 tablespoon harissa
¼ cup plain flour
½ teaspoon baking powder
1 free−range egg
1½ cups (225g) panko ( japanese)
breadcrumbs
vegetable oil, for deep−frying
150g green beans, trimmed,
halved lengthways
2 baby cos lettuces (360g),
leaves separated
1 lebanese cucumber (130g),
sliced thinly
¼ cup fresh flat−leaf parsley leaves
2 teaspoons lemon rind strips

TAHINI YOGHURT
1 small clove garlic, crushed
2 tablespoons lemon juice
2 tablespoons tahini
¾ cup (200g) greek−style yoghurt
1 tablespoon shredded fresh
flat−leaf parsley

1 Process carrot, chickpeas, onion,

cumin, harissa, flour, baking powder

and egg until mixture just comes

together; season. Transfer mixture

to a large bowl; stir in ¾ cup of the

breadcrumbs. Roll level tablespoons

of carrot mixture into balls (mixture

should make about 28). Roll falafel

in remaining breadcrumbs to coat.

2 One−third−fill a large saucepan

or wok with oil and heat to 180°C

(or until a cube of bread browns in

15 seconds). Deep−fry falafel, in

batches, for 2 minutes or until golden

and cooked through. Drain falafel on

paper towel.

3 Meanwhile, make tahini yoghurt.

4 Boil, steam or microwave beans

until just tender; drain. Rinse under

cold water; drain.

5 Combine lettuce, cucumber

and beans in a large bowl. Serve

saladtopped with falafel and tahini

yoghurt; sprinkle with parsley and

lemon rind strips.

TAHINI YOGHURT

Combine ingredients in small bowl;

season to taste.

SMOKY TOMATO

&FETTAFRITTERS

PREP + COOK TIME 40 MINUTES (+ STANDING)

SERVES 4

Avocados offer a rich supply of

14 different vitamins and minerals,

as well as heart−friendly

monosaturated fatty acids.

250g firm fetta, chopped coarsely

2 cloves garlic, crushed

400g tomatoes, chopped finely

2 teaspoons smoked paprika

2 tablespoons chopped fresh chives

2 free−range eggs

⅓ cup (80ml) milk

1 cup (150g) spelt flour

½ teaspoon baking powder

1 medium avocado (250g)

½ cup (150g) whole−egg mayonnaise

1 tablespoon lemon juice, plus lemon

wedges, to serve

1 clove garlic, crushed, extra

2 tablespoons olive oil

1 large fennel bulb (550g), sliced thinly

1 tablespoon chopped

fresh chives, extra

1 Place fetta, garlic, tomato, paprika,

chives, egg and milk in a medium

bowl; stir to combine. Add combined

sifted flour and baking powder;

season and stir to combine. Stand

mixture for 15 minutes.

2 Meanwhile, blend or process

avocado flesh, mayonnaise, juice

and extra garlic until smooth.

Season to taste.

3 Heat oil in a large, non−stick

frying pan over medium heat. Spoon

2 tablespoons of batter into pan;

cook for 2 minutes or until bubbles

appear. Turn fritters; cook until other

side is lightly browned. Repeat with

remaining mixture to make 8 fritters.

4 Combine fennel and extra chives

in a small bowl.

5 Serve fritters with fennel salad,

avocado mixture and lemon wedges.

84

“These recipes are for those who see

the benefit in giving vegetarian food

a go, at least once a week. They’re

good for your health and budget, too.”

Alexandra Elliott, Food Editor, AWW Cookbooks

Weeknight Meat−free

AWW FOOD • ISSUE TWENTY THREE