Falafel with yoghurt dip

Name: Falafel with yoghurt dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 can(s) (400 g each; cut 240 g) Chick peas; 3 Onions; 1 Garlic clove; 2 stem(s) flat parsley and coriander; 1 Egg Yolk; 1 TABLESPOON Breadcrumbs; 1 TABLESPOON Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Frying fat; 1 Head oak leaf salad; 4 TABLESPOONS Vinegar; 1/2 TEASPOON Sugar; 4 TABLESPOONS Oil; 7-10 Tbsp Coriander

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 can(s) (400 g each; cut 240 g) Chick peas
3 Onions
1 Garlic clove
2 stem(s) flat parsley and coriander
1 Egg Yolk
1 TABLESPOON Breadcrumbs
1 TABLESPOON Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Frying fat
1 Head oak leaf salad
4 TABLESPOONS Vinegar
1/2 TEASPOON Sugar
4 TABLESPOONS Oil
7-10 Tbsp Coriander

Directions

1
Pour the chickpeas onto a sieve. Carefully rinse and drain. Peel 1 onion and garlic, dice finely. Wash and chop the herbs. Puree the chickpeas and mix with prepared ingredients, egg yolk, breadcrumbs and flour.
2
Season to taste with salt and pepper. Shape into small balls with moistened hands. Shortly before serving, bake in hot frying fat until golden brown. Clean and wash the salad and pluck into bite-sized pieces.
3
Peel 2 onions and cut into rings. Season vinegar with salt, pepper and sugar. Fold in the oil. Mix with salad leaves and onion rings. Garnish salad and falafel with fresh coriander.
4
Sheep's milk yoghurt tastes good with it.