Falafel with mint yoghurt and parsley salad

Name: Falafel with mint yoghurt and parsley salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Tomatoes; 1 collar Parsley; 3 TABLESPOONS Olive oil; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 collar Mint; 500 g Greek cream yoghurt (10 % fat); 2 can(s) (425 ml each; separation weight: 240 g) Chickpeas; 1 medium onion; 1 Garlic clove; 1 Egg yolk (size M); 1 TABLESPOON Breadcrumbs; 1 TABLESPOON Flour; 1 l oil for frying

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Tomatoes
1 collar Parsley
3 TABLESPOONS Olive oil
2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 collar Mint
500 g Greek cream yoghurt (10 % fat)
2 can(s) (425 ml each; separation weight: 240 g) Chickpeas
1 medium onion
1 Garlic clove
1 Egg yolk (size M)
1 TABLESPOON Breadcrumbs
1 TABLESPOON Flour
1 l oil for frying

Directions

1
Wash, clean and dice the tomatoes. Wash parsley, dab dry and chop everything except 3 stems. Mix both with olive oil and vinegar. Season to taste with salt and pepper.
2
Wash the mint, dab dry, put something aside for garnishing. Cut the rest into fine sticks. Mix yoghurt with mint and season to taste with salt and pepper. For the falafel, put chickpeas on a sieve, rinse and drain.
3
Peel and finely dice the onion and garlic. Finely chop the parsley that has been put aside. Puree chickpeas, onion, garlic and parsley. Mix with egg yolk, breadcrumbs and flour. Season to taste with salt and pepper.
4
Shape with moistened hands to approx. 20 longish dumplings. Fry in hot oil in portions for 4-5 minutes until golden brown. Drain on kitchen paper. Serve falafel with salad and yoghurt dip.
5
Garnish with set aside mint. Flatbread tastes good with it.