炸鹰嘴豆丸

125 g dried chickpeas

500 ml water

½ cucumber

1 tsp salt

180 g Greek yogurt

1 clove of garlic

crushed

4 sprigs of dill

chopped

2 tbsp olive oil

Some salt

Some pepper

1 shallot

chopped

2 cloves of garlic

crushed

2 knife tip of cumin powder

1 knife tip of ground coriander

1 knife tip of cayenne pepper

Olive oil for sweating

soaked chickpeas

drained

3 tbsp water

2 tbsp olive oil

1 tbsp white flour

1 tsp baking powder

6 sprigs of flat-leaved parsley

chopped

3 sprigs of coriander

chopped

1 unwaxed lemon

some grated zest and juice

Some salt

Olive oil for brushing

Put the chickpeas in a bowl, pour in the water and soak in a refrigerator for about 12 hours.

Peel and deseed the cucumber and cut into 5 mm cubes, then mix the cucumber with the salt in a small bowl. Leave to drain for 30 minutes. Rinse the salt off, squeeze out any excess moisture and mix with the other ingredients. Cover and refrigerate.

Preheat the cooking space to 230 °C using the hot air with steaming mode.

Sweat all the ingredients up to and including the cayenne pepper in a little olive oil in a pan over a medium heat until the shallots are golden brown.

Finely purée the spices up to and including the coriander in a measuring jug. Season the falafel mixture with salt and lemon zest and juice to taste.

With wet hands or an ice cream scoop, make 12 evenly sized balls, place on a lined baking tray and flatten slightly.

Brush the falafel with olive oil and bake in the middle shelf position for 15 minutes.

Serve the hot falafel with the tzatziki.

将发酵桶预加热 热风+清蒸 到 230°C

Preheating finished. Put the food in.

在 热风+清蒸 期间为 230 15 分钟°C