Ingrediants
-
-
- 2 cans of 240g or 480g chickpeas already cooked
- 1 small onion
- 1 clove of garlic
- 2 tablespoons of chopped parsley
- 1 teaspoon of cumin powder
- 2 teaspoons of baking powder for quiches
- About 60 g of “00” flour
For 4 servings
- peanut oil
- salt
- 340 g of Greek yogurt
- 2 tablespoons of tahini (sesame paste)
- 2 tablespoons of lemon juice
- salt and pepper
for the sauce
How to prepare: Chickpea falafel with yogurt sauce
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
10 min
How to prepare: Chickpea falafel with yogurt sauce
Peel the onion and garlic and chop finely. Drain the chickpeas, transfer them to the mixer and blend them until you get a grainy but homogeneous consistency. Pour them into a bowl, add onion and garlic, parsley, cumin, 2-3 pinches of salt, baking powder and mix. Sprinkle in the flour 2-3 times and knead until the mixture is smooth.
Cover, put in the fridge and let it rest for an hour. Meanwhile, mix the yogurt with the tahini, the filtered lemon juice, salt and pepper. Remove the dough from the fridge and, with an ice cream portioner, cut out many balls and place them on a tray lined with baking paper.
Heat abundant oil in a large non-stick pan, dip the falafel, a few at a time, and cook over medium heat for 3-4 minutes, until golden evenly. Drain the falafel on overlapping sheets of absorbent kitchen paper and add salt while still hot. Serve them warm accompanied by the yogurt sauce.
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