Falafel with jogurt sauce

Serves 16

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.
	Розігріти робочу камеру до 230°C Гаряче повітря + зволожуюча пара
	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.
	Засунути страву для випікання
	Гаряче повітря + зволожуюча пара 230°C протягом 10 хв
	Гаряче повітря 230°C протягом 5 хв

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

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