Falafel with mint yoghurt sauce

Ingredients

Directions

1. 1

   Wash parsley, shake dry and chop. Drain the chickpeas, rinse briefly and drain. Peel onion and garlic and chop finely. Finely puree the chickpeas, onion, garlic and 2 tablespoons of chopped parsley.

2. 2

   Mix with egg yolk, breadcrumbs and flour, season with 1 teaspoon of salt and 1 pinch of cumin and chill. For the tabouleh (parsley salad) cook bulgur in boiling salted water for about 10 minutes.

3. 3

   Wash, clean and dice the tomatoes. Heat frying oil in a high pot to approx. 180 °C. Pour Bulgur into a sieve and rinse with cold water. Mix remaining parsley, tomatoes and bulgur.

4. 4

   Season to taste with lemon juice, salt, pepper and cumin. For the yoghurt sauce, wash mint, shake dry, except for something to garnish, pluck leaves from the stems and cut into fine strips.

5. 5

   Mix yoghurt, milk and mint, season with salt and pepper. Form about 20 small balls from the falafel mixture. Bake in hot frying fat in portions for 4-5 minutes until golden brown. Drain on kitchen paper.

6. 6

   Arrange falafel on flat bread with salad and yoghurt sauce. Garnish with mint.