Falafel with mint yoghurt sauce

Name: Falafel with mint yoghurt sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 can(s) (425 ml each) Chick peas; 2-3 stem(s) Parsley; 1 Onion; 2 Garlic cloves; 1 Egg yolk (Gr. S); 2 TABLESPOONS Breadcrumbs; 3 TABLESPOONS Flour; 7-10 Tbsp salt and pepper; 1/4 TEASPOON ground cumin; 4-5 Stem(s) Mint; 250 g Whole milk yoghurt; 4 TABLESPOONS Milk; 1 TEASPOON Lemon juice; 1 l oil for frying

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 can(s) (425 ml each) Chick peas
2-3 stem(s) Parsley
1 Onion
2 Garlic cloves
1 Egg yolk (Gr. S)
2 TABLESPOONS Breadcrumbs
3 TABLESPOONS Flour
7-10 Tbsp salt and pepper
1/4 TEASPOON ground cumin
4-5 Stem(s) Mint
250 g Whole milk yoghurt
4 TABLESPOONS Milk
1 TEASPOON Lemon juice
1 l oil for frying

Directions

1
Drain the chickpeas, rinse and drain. Wash parsley, shake dry and chop. Peel and chop onion and garlic.
2
Puree chickpeas, garlic, onion and parsley. Add the egg yolks, breadcrumbs and flour and stir until smooth. Season with 1 tsp. salt, pepper and cumin. Chill for about 30 minutes.
3
For the yoghurt sauce, wash the mint, shake dry and cut into strips. Mix yoghurt, milk and mint. Season to taste with salt, pepper and lemon juice.
4
Form about 20 walnut-sized balls from the falafel mixture with your hands or an ice-cream scoop, dipping your hands or the scoop into cold water from time to time.
5
Heat the oil to 180°C in a deep fryer or a wide pot. It has reached the right temperature when small bubbles rise on a wooden handle.
6
Fry only as many balls at once for 2-3 minutes so that they do not stick together. Turn them over from time to time. Let it drip off. Serve with mint sauce. Serve with thin flat bread and tabouleh.