Cucumber salad with radishes in wasabi yoghurt dressing and falafel

Name: Cucumber salad with radishes in wasabi yoghurt dressing and falafel
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Cucumbers (approx. 400 g each); 1 collar Radishes; 10 Stem(s) Parsley; 200 g Whole milk yoghurt; 3 TABLESPOONS White wine vinegar; 2 TEASPOONS Wasabi paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 2 can(s) (425 ml each) Chickpeas; 1 medium onion; 1 Garlic clove; 1 Egg yolk (size M); 2 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Flour; 7-10 Tbsp Cumin; 7-10 Tbsp Chili Flakes; 1 l oil for frying

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Cucumbers (approx. 400 g each)
1 collar Radishes
10 Stem(s) Parsley
200 g Whole milk yoghurt
3 TABLESPOONS White wine vinegar
2 TEASPOONS Wasabi paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil
2 can(s) (425 ml each) Chickpeas
1 medium onion
1 Garlic clove
1 Egg yolk (size M)
2 TABLESPOONS Breadcrumbs
2 TABLESPOONS Flour
7-10 Tbsp Cumin
7-10 Tbsp Chili Flakes
1 l oil for frying

Directions

1
Wash and clean the cucumbers and radishes and cut or slice them into thin slices. Wash parsley, shake dry and cut the leaves of 3 stems into strips. Mix yoghurt, vinegar and wasabi and season to taste with salt, pepper and a little sugar.
2
Add oil. Mix yoghurt dressing, parsley strips, cucumber and radishes. Put the chickpeas on a sieve, rinse and drain. Peel onion and garlic and chop finely.
3
Coarsely chop 5 stems of parsley. Puree chickpeas, onion, garlic, parsley and egg yolk. Mix in breadcrumbs and flour and season to taste with salt, pepper, cumin and chili flakes.
4
Form about 20 balls with moistened hands. Fry in hot frying fat in portions for 4-5 minutes until golden brown. Drain on kitchen paper. Pluck parsley leaves from the remaining stems.
5
Season the cucumber salad with salt and pepper again and serve with the falafel. Garnish with parsley leaves.