Falafel with tomato and parsley salad

Name: Falafel with tomato and parsley salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g dried chickpeas; 3 Federation flat leaf parsley; 2 medium-sized onions; 2 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 TEASPOON Sweet peppers; 1 1/2 TSP. ground cumin; 300 g Tomatoes; 7-10 Tbsp Juice of 1 lemon (approx. 4 tablespoons); 3 TABLESPOONS Olive oil; 2-3 Branches of fresh mint; 250 g Cream yoghurt; 5-6 Tbsp oil for frying

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g dried chickpeas
3 Federation flat leaf parsley
2 medium-sized onions
2 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 TEASPOON Sweet peppers
1 1/2 TSP. ground cumin
300 g Tomatoes
7-10 Tbsp Juice of 1 lemon (approx. 4 tablespoons)
3 TABLESPOONS Olive oil
2-3 Branches of fresh mint
250 g Cream yoghurt
5-6 Tbsp oil for frying

Directions

1
Soak the chickpeas in 3/4 litres of cold water for at least 24 hours. The next day wash parsley, dab dry and chop 1/2 bunch finely. Peel onions and garlic and chop finely. Drain the chickpeas and, if necessary, puree them finely in portions with a chopping stick. Finally add chopped parsley, garlic and half of the onions and puree. Season the mixture with salt, pepper, paprika and cumin.
2
Cover and chill for about 1 hour. For the salad chop the remaining parsley roughly. Wash, clean and dice the tomatoes. Mix lemon juice, except 1-2 teaspoons, some salt and pepper. Stir in olive oil in a thin stream. Add parsley, tomatoes and remaining onion and mix well. Season to taste with salt and pepper. Wash the mint, dab dry, put some aside for garnishing, cut the rest into fine strips. Mix yoghurt with mint. Season with salt, pepper and 1-2 teaspoons of lemon juice. Form approx. 20 small, oval rolls from the chickpea mixture.
3
Add parsley, tomatoes and remaining onion and mix well. Season to taste with salt and pepper. Wash the mint, dab dry, put some aside for garnishing, cut the rest into fine strips. Mix yoghurt with mint. Season with salt, pepper and 1-2 teaspoons of lemon juice. Form approx. 20 small, oval rolls from the chickpea mixture. Heat the oil in a frying pan and fry the falafel in portions for 3-4 minutes while turning. Drain on kitchen paper. Serve with salad and yoghurt sauce. Garnish with set aside mint. Serve with thin flatbread
4
Heat the oil in a frying pan and fry the falafel in portions for 3-4 minutes while turning. Drain on kitchen paper. Serve with salad and yoghurt sauce. Garnish with set aside mint. Serve with thin flatbread