Serves 4

3 carrots cut into 2cm-thick slices

olive oil cooking spray

4 garlic cloves

4 tsp ground cumin

4 tsp ground coriander

1 orange, finely grated rind and 1/3 cup juice

¼ cup olive oil

2 x 400g can chickpeas, drained, rinsed

¼ cup plain flour

1 bunch coriander, leaves removed

1/3 cup flat-leaf parsley leaves, roughly chopped

2 garlic cloves, crushed, extra

½ tsp baking powder

¼ tsp ground cinnamon

white pepper

olive or vegetable oil for deep frying

1 cup thick Greek yoghurt

Lebanese bread or Turkish bread, to serve

spinach leaves, to serve

olive oil and sea salt, to serve

1 Preheat oven to 200˚C. Line a baking tray with baking paper. Place carrots onto tray and spray with oil. Roast for 20 minutes. Add garlic and roast for 15 minutes or until carrots are soft. Cool slightly. Transfer carrot and garlic to a food processor with ½ the cumin, ½ the coriander, orange rind, orange juice and olive oil. Process until a smooth thick mixture forms. Transfer to a bowl. Cover and refrigerate. Clean processor.

2 Place chickpeas, flour, ½ cup coriander leaves, parsley, extra garlic, remaining cumin, remaining ground coriander, baking powder, cinnamon, salt and white pepper into a food processor and process until a smooth thick mixture forms.

3 Roll tablespoonfuls of mixture into balls and place on a tray lined with plastic wrap. Half fill a saucepan with oil and place over a medium-high heat. When hot, cook 5-6 falafels at a time, for 2-3 minutes or until golden. Transfer to a plate lined with paper towel.

4 Finely chop remaining coriander leaves and place in a bowl. Add yoghurt and stir until combined.

5 Season with salt and white pepper. Place spinach in a bowl, drizzle with oil, season with salt and toss. Serve felafels on carrot dip with spinach salad, bread and coriander yoghurt.