Spicy Falafel with yogurt and mint-basil dressing

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35min

•

Easy

This dish not only looks good, it is too! For vegetarians a perfectly delicious apero snack.

This dish not only looks good, it is too! For vegetarians a perfectly delicious apero snack.
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Ingredients

What do you need?

Quantity: 8p

Falafel:
500 g chickpeas 1 night soaked in water
1 small onion finely cut
¼ bone parsley
1 tbsp cornflour
1 tsp of salt
2 tsp cumin powder
1 tsp coriander seed powder
1 tsp cayenne powder
vegetable oil to bake in

250 ml of Greek yogurt
pinch
1 tsp cinnamon powder

DRESSING:
½ bone mint
½ bone basil
2 toes look
juice 1 lemon
Pezo
200 ml of olive oil
1 clay honey

Garniture:
lemon zest
1 pomegranate
fresh coriander

Falafel:
500 g chickpeas 1 night soaked in water
1 small onion finely cut
¼ bone parsley
1 tbsp cornflour
1 tsp of salt
2 tsp cumin powder
1 tsp coriander seed powder
1 tsp cayenne powder
vegetable oil to bake in

250 ml of Greek yogurt
pinch
1 tsp cinnamon powder

DRESSING:
½ bone mint
½ bone basil
2 toes look
juice 1 lemon
Pezo
200 ml of olive oil
1 clay honey

Garniture:
lemon zest
1 pomegranate
fresh coriander
Preparation method

How do you make this?

Dressing: Put all the ingredients in a high measuring cup and mix with hand blender to smooth dressing.

Yogurt mix yogurt salt and cinnamon under each other.

Cut pomegranate in half and beat the seeds above a bowl.

Falafel: thoroughly rinse the soaked chickpeas; Put them together with all other ingredients in the cutter and mix into a fine grainy texture.

Take half a tablespoon each time and squeeze balls.

Heat 2 cm vegetable oil in a deep pan and fry for 2 minutes on both sides.

Place paper on kitchen.

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