Carrot and harissa falafel with tahini yoghurt

Ingredients

• 2 medium carrots (240g), grated coarsely
• 400 gram canned chickpeas (garbanzo beans), drained, rinsed
• 1 small red onion (100g), chopped finely
• 1 teaspoon ground cumin
• 1 tablespoon harissa
• 1/4 cup plain (all-purpose) flour
• 1/2 teaspoon baking powder
• 1 free-range egg
• 1 1/2 cup (225g) panko (japanese) breadcrumbs
• vegetable oil, for deep-frying
• 150 gram green beans, trimmed, halved lengthways
• 2 baby cos (romaine) lettuce (360g), leaves separated
• 1 lebanese cucumber (130g), sliced thinly
• 1/4 cup fresh flat-leaf parsley leaves
• 2 teaspoon lemon rind strips (see notes)
• 1 small clove garlic, crushed
• 2 tablespoon lemon juice
• 2 tablespoon tahini
• 3/4 cup (200g) greek-style yoghurt
• 1 tablespoon shredded fresh flat-leaf parsley

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