Falafel with parsley salad

Name: Falafel with parsley salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 450 g Cucumber; 400 g Tomatoes; 1 collar Parsley; 3 TABLESPOONS Olive oil; 1 TABLESPOON 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 kg Frying fat

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

450 g Cucumber
400 g Tomatoes
1 collar Parsley
3 TABLESPOONS Olive oil
1 TABLESPOON 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 kg Frying fat

Directions

1
Wash, clean and dice the cucumber and tomatoes. Wash parsley, dab dry and chop everything except 3 stems. Mix everything 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 strips. 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
Form balls with moistened hands. Fry in portions in hot frying fat for 4-5 minutes until golden brown. Drain on kitchen paper. Serve falafel with salad and yoghurt dip. Flatbread tastes good with it.