Baked falafel with yoghurt dressing

Name: Baked falafel with yoghurt dressing
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 can(s) (425 ml) Chickpeas; 30 g Spring onions; 2 stem(s) flat leaf parsley; 1 Protein (size S); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 7-10 Tbsp ground cilantro; 7-10 Tbsp ground cumin; 1 TEASPOON Oil; 1 Garlic clove; 4 Stem(s) Peppermint; 100 g Skimmed milk yoghurt (0,3 % fat); 4 leaves Picking salad; 100 g Cucumber; 1/2 small red onion; 1 TEASPOON Vinegar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 can(s) (425 ml) Chickpeas
30 g Spring onions
2 stem(s) flat leaf parsley
1 Protein (size S)
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
7-10 Tbsp ground cilantro
7-10 Tbsp ground cumin
1 TEASPOON Oil
1 Garlic clove
4 Stem(s) Peppermint
100 g Skimmed milk yoghurt (0,3 % fat)
4 leaves Picking salad
100 g Cucumber
1/2 small red onion
1 TEASPOON Vinegar

Directions

1
For the falafels, rinse and drain the chickpeas in a sieve, then drain on kitchen paper. Clean, wash and finely chop the spring onions. Wash and finely chop the parsley leaves.
2
Coarsely puree the chickpeas and egg white with the blender. Stir in parsley and spring onions. Season with salt, pepper, coriander and cumin. Form 5 small balls and press flat. Line a baking tray with baking paper and spread the falafel on top.
3
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Peel and chop the garlic for the dressing. Rinse peppermint, put some leaves aside for garnishing.
4
Chop remaining leaves very finely, mix with yoghurt and season with salt. Rinse salad and cucumber. Pluck the lettuce finely. Halve cucumber lengthwise and cut into slices. Peel and slice the onion.
5
Mix salt, pepper, vinegar and oil. Turn lettuce, cucumber and onion in it. Arrange dressing, salad and falafels, garnish with remaining mint.