Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A simple appetizer or side dish with Middle Eastern flair. The tahini-lemon sauce would be good with almost any vegetable! This recipe can easily be doubled, but you'll want to cook the carrots in 2 batches to avoid overcrowding the basket.

Recipe Summary

cook:
10 mins
total:
20 mins
prep:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the air fryer to 390 degrees F (200 degrees C).

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  • Toss carrot sticks with oil, cumin, coriander, salt, and pepper in a large bowl. Transfer to the air fryer basket and set timer for 5 minutes. Shake the basket and continue cooking until carrots are tender and starting to brown, about 5 minutes more.

  • Meanwhile, whisk yogurt, tahini, lemon juice, garlic, and cayenne in a small bowl. Season with salt.

  • Plate carrots and drizzle the sauce on top. Garnish with parsley and aleppo flakes.

Cook's Notes:

You could garnish with ground paprika or other chile flakes if you don't have aleppo pepper.

If you don't have an air fryer, you can roast the carrots at 400 degrees F (200 degrees C) for about 20 minutes, or until they reach your preferred texture.

Nutrition Facts

164 calories; protein 3.2g; carbohydrates 14.4g; fat 11.5g; cholesterol 0.7mg; sodium 170.7mg. Full Nutrition
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