Falafel with hummus and salad

Name: Falafel with hummus and salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 can(s) (425 ml each) Chick peas; 1 Onion; 4 Garlic cloves; 1 Egg yolk (size M); 1 TABLESPOON Breadcrumbs; 1 TABLESPOON Flour; 7-10 Tbsp Salt; 7-10 Tbsp ground cumin; 7-10 Tbsp Juice of 1 lemon; 1 jar (125 g) Sesame paste (tahini); 12-13 Tbsp Olive oil; 6 Stem(s) Mint; 250 g Whole milk yoghurt; 7-10 Tbsp Pepper; 200 g cherry tomatoes; 1 collar Spring onions; 1 small romaine lettuce; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 1 l oil for frying; 2–3 thin flatbreads

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 can(s) (425 ml each) Chick peas
1 Onion
4 Garlic cloves
1 Egg yolk (size M)
1 TABLESPOON Breadcrumbs
1 TABLESPOON Flour
7-10 Tbsp Salt
7-10 Tbsp ground cumin
7-10 Tbsp Juice of 1 lemon
1 jar (125 g) Sesame paste (tahini)
12-13 Tbsp Olive oil
6 Stem(s) Mint
250 g Whole milk yoghurt
7-10 Tbsp Pepper
200 g cherry tomatoes
1 collar Spring onions
1 small romaine lettuce
6 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
1 l oil for frying
2–3 thin flatbreads

Directions

1
Drain 2 tins of chick peas, rinse briefly and drain. Peel and chop onion and garlic. Put aside about half of the garlic. Finely mash the chickpeas, onion and garlic.
2
Mix with egg yolk, breadcrumbs and flour, season with 1 tsp salt and 1 pinch of cumin, chill.
3
For the hummus, drain the remaining chickpeas, rinse briefly and drain. Put the rest of the garlic, lemon juice and 100 ml water into a tall mixing bowl and puree finely, season with 1/2 tsp salt.
4
Stir in sesame paste and 4-5 tablespoons of oil.
5
For the yoghurt sauce, wash mint, shake dry. Pluck the leaves and cut them into fine strips, except for a little garnish. Mix yoghurt and mint, season with salt and pepper.
6
For the salad, wash, clean and halve the tomatoes. Clean, wash and cut spring onions into rings. Clean, wash and chop the lettuce and drain well. Whisk vinegar with salt, pepper and sugar.
7
Fold down 8 tbsp. oil in a thin stream. Mix salad ingredients and dressing.
8
Heat frying oil in a high pot to approx. 180 °C. Form a sample ball from the falafel mixture and deep-fry. When it falls apart, mix in some more flour. Form about 25 small flat balls.
9
Bake in hot frying fat in portions for 4-5 minutes until golden brown. Drain on kitchen paper. Cut flat breads in half. Arrange falafel on 1/2 flatbread with salad, hummus and yoghurt sauce.
10
Garnish with mint.