½ to 1teaspoonSriracha sauce, depending on your spice level
Additional ingredients
Pita wedges
fresh parsley, to garnish (optional)
fresh mixed berries
Instructions
Make carrot falafels
Add carrot slices into a food processor, process for few seconds, until coarsely ground. Scrape the sides and lid.
Add all the remaining carrot falafels ingredients (except oil) and process for about 15 seconds, until it starts to gather together (turn off machine once in between, stir mixture with a spoon).
Divide mixture into about 2 tablespoon measure portions, roll each portion into a ball and then shape into ½-3/4 inch thick disc
Heat about half the vegetable oil in a medium non-stick pan over medium heat. When oil gets moderately hot, cook half the falafels until deep golden on both sides, about 2-3 minutes per side. (Use a flat spatula to turn the falafel and be gentle, so it won't break). Transfer falafels on to a plate. Repeat process with remaining falafels.
Eat hot. OR, cool falafels and pack them in meal prep containers with pita wedges. Store sauce in smaller containers ( I used plastic jello shot cups).
Make Sriracha Yogurt sauce
Stir all ingredients together (can be made ahead and stored in the refrigerator).