Falafel with parsley salad and yoghurt and mint dressing

Name: Falafel with parsley salad and yoghurt and mint dressing
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Federation Parsley; 250 g Tomatoes; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Olive oil; 1/2 bunch Mint; 300 g low-fat yoghurt (1,5 % fat); 7-10 Tbsp Sugar; 2 can(s) (425 ml each; separation weight: 240 g) Chickpeas; 1 small onion; 1 Garlic clove; 1 Egg yolk (size S); 1 TABLESPOON Breadcrumbs; 1 TABLESPOON Flour; 1/2 TEASPOON Cumin; 1 knife tip Chilli powder; 1 kg Frying fat; 7-10 Tbsp Mint and lemon

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Federation Parsley
250 g Tomatoes
2 TABLESPOONS Lemon juice
7-10 Tbsp Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Olive oil
1/2 bunch Mint
300 g low-fat yoghurt (1,5 % fat)
7-10 Tbsp Sugar
2 can(s) (425 ml each; separation weight: 240 g) Chickpeas
1 small onion
1 Garlic clove
1 Egg yolk (size S)
1 TABLESPOON Breadcrumbs
1 TABLESPOON Flour
1/2 TEASPOON Cumin
1 knife tip Chilli powder
1 kg Frying fat
7-10 Tbsp Mint and lemon

Directions

1
Wash parsley, dab dry and chop coarsely. Wash, clean and dice the tomatoes. Mix lemon juice, paprika, salt and pepper. Add oil and mix well with tomato cubes and 3/4 of the parsley.
2
Set aside. Wash the mint, dab dry and cut into fine strips. Mix yoghurt, mint and 1 pinch each of salt and sugar. Drain chick peas, rinse briefly and drain. Peel onion and garlic and chop finely.
3
Finely mash the chickpeas, onion, garlic and the remaining parsley. Mix with egg yolk, breadcrumbs and flour and season with salt, cumin and chilli powder. Form about 20 small balls from the mixture.
4
Bake in hot frying fat in portions for 4-5 minutes until golden brown. Drain on kitchen paper. Serve the falafel with the salad and yoghurt mint dip. Serve garnished with mint and lemon.