Carrot "Yofi Falafel" Lettuce Cups

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 3 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Finely slice your onion. Ready a pot or pan that has a lid and place it on medium heat. Add a drizzle of olive oil, a knob of butter and your onion. Season well and stir to coat. Cover with a lid and allow to simmer, stirring occasionally and adding a drizzle of water when/if required. After 5 minutes, add 2 tablespoons of balsamic vinegar, turn down the heat to low and allow the onions to caramelize further with the lid on. Check every now and then to see they are not burning and add further water as needed. This should take 12-15 minutes in total.

2. In the meantime, rinse and roughly chop your coriander. Grate your carrot.

3. To a bowl, add your grated carrot and Yofi Falafel mix. Beat 1 egg and add this along with some generous seasoning. Stir well to combine. Form your mixture into 2 large or 3 patties per person. Each patty should be about 0,5 - 1cm thick for maximum crispiness. Don't be alarmed if the shape doesn't match the image.

4. In a large pan on medium heat, add enough cooking oil to cover the base by about 2-3 mm high. When hot, add your carrot falafels and fry for about 3-4 minutes per side. The outside should be dark golden and crispy around the edges! When they are done, set aside on some kitchen towel to absorb the excess oil.

5. While your patties fry, prepare your guacamole. Pour out the liquid (this is to prevent it from going brown on the top) and place your guacamole in a bowl. Add a drizzle of olive oil, a squeeze of lemon and some salt. Mix to combine and set aside until serving.

6. Rinse and dry your lettuce cups. Spread them out and top with some guacamole. Place your crispy carrot falafel patties on top, then add a spoon of your caramelised onion, a crumbling of feta and finally, sprinkle over your chopped coriander. Tuck in!

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