Falafel with jogurt sauce

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Serves 16

Falafel

250 g chickpeas
500 ml water
Soak the chickpeas overnight in a bowl of water.
25 g onions
1 clove of garlic
½ chilli pepper, fresh
1 tsp cumin seeds
1 tsp coriander seeds
Olive oil
6 sprigs of parsley, flat-leaved
2 tsp white flour
30 g olive oil
½ lemon, juice
Salt
Strain the chickpeas the next day, rinse with clean water and drain well.
Peel and dice the onion and garlic. Finely chop the chilli pepper. Ground the cumin seeds and the coriander seeds using a mortar and pestle. Heat a little olive oil in a pan, add the onion, garlic, cumin and coriander and sweat until golden yellow.
(Pre-)heat cooking space to 230°C with Hot air + steaming
Put all the ingredients for the falafel in a food processor or mixer and mix until the mixture is smooth. Season to taste. Shape the mixture into 50 g patés, place them on a lined baking tray and brush with olive oil.
Put the baking tray into the preheated cooking space. Bake.
Put the pastry in
Hot air + steaming 230°C for 10 Mins
Hot air 230°C for 5 Mins

Yogurt sauce

1 cucumber
200 g yogurt
½ clove of garlic
4 sprigs of mint
Salt
Pepper
½ lemon, juice
Wash, peel, deseed and finely chop the cucumber. Put the cucumber in a bowl and toss in the salt. Leave to stand briefly, then squeeze the excess water out. Finely chop the garlic and the mint. Mix all the ingredients for the sauce together.
Serve the falafel warm with jogurt sauce.

Baking tray

Quantity Ingredient
2 tsp white flour
25 g onions
30 g olive oil
½ chilli pepper
1 tsp coriander seeds
1 lemon
4 sprigs of mint
1 tsp cumin seeds
clove of garlic
Salt
Olive oil
200 g yogurt
500 ml water
6 sprigs of parsley
1 cucumber
250 g chickpeas
Pepper

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