1

Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Place carrot, half the Moroccan seasoning, 1 teaspoon oil and 1 teaspoon honey in a large bowl. Toss to combine. Spread carrot mixture evenly over prepared tray. Bake, stirring occasionally, for 25–30 minutes, or until light golden.

2

Meanwhile, place falafel mix in a large mixing bowl. Add 200ml water and stir to combine. Set aside for 10 minutes or until thickened. Using damp hands, shape mixture into 12 oval patties.

3

Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook falafels, turning, in batches, for 2–3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm.

4

Place carrot mixture in a large bowl. Add onion and sultanas. Whisk dressing and remaining Moroccan seasoning and honey in a small bowl until combined. Add dressing mixture to carrot mixture and toss to combine. Serve falafels and carrot salad with tzatziki and coriander.