Carrot & Harissa Falafel

1.Process carrot, chickpeas, onion, cumin, 2 tsps of the harissa, the 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 to make about 28 balls. Roll balls in remaining breadcrumbs to coat.

2.Fill a large saucepan or wok one-third with oil. Heat to 180°C - or until a cube of bread turns golden brown in 15 seconds. Deep-fry falafel in batches for 2 minutes or until golden and cooked through. Drain on paper towel.

3.To make harissa yoghurt, swirl remaining harissa with yoghurt in a small bowl.

4.Serve falafel with harissa yoghurt.