Falafel with yogurt sauce

200 g dried chickpeas

500 ml water

½ cucumber

peeled, cored and diced

¼ tsp salt

180 g Greek yogurt

1 clove of garlic

crushed

4 sprigs of dill

finely chopped

2 tbsp olive oil

Some salt

Some pepper

1 tbsp olive oil

1 shallot

finely chopped

2 cloves of garlic

crushed

2 tsp cumin powder

2 tsp ground coriander seeds

2 knife tips of cayenne pepper

2 tbsp olive oil

1 tbsp white flour

1 tbsp baking powder

6 sprigs of flat-leaved parsley

finely chopped

3 sprigs of coriander

finely chopped

3 sprigs of mint

leaves pulled off from stalks and finely chopped

¾ tsp salt

1 lemon

some grated zest

Olive oil for brushing

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

Toss the cucumber and salt together in a small bowl and leave to drain for about 30 minutes. Rinse the salt off and squeeze out any excess moisture. Mix the diced cucumber with the yogurt and all the remaining ingredients, season with salt and pepper to taste, cover and refrigerate.

Preheat the cooking space to 230 °C using the hot air with steaming mode. Heat the oil in a frying pan. Sweat the shallots and all the ingredients up to and including the cayenne pepper over a medium heat until the shallots are golden brown, then transfer to a measuring jug. Drain the soaked chickpeas and add to the shallots in the measuring jug. Add the white flour and all the ingredients up to and including the mint, finely purée, season with salt and pepper to taste. With wet hands or an ice-cream scoop, make 20 evenly sized balls, place on a lined baking tray, flatten slightly and brush with a little olive oil. Put the tray into the preheated cooking space and bake for about 15 minutes until crispy. Serve the falafel with the yogurt sauce.

(Pre-)heat cooking space to 230 °C with Hot air + steaming

Put the food in

Hot air + steaming 230 °C for 15 Mins