Oriental falafel with parsley salad

Name: Oriental falafel with parsley salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g dried. Chickpeas; 3 Federation flat leaf parsley; 2 Onions; 2 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 TEASPOON Sweet peppers; 11/2 TSP mixed cumin; 5 medium-sized tomatoes; 7-10 Tbsp Juice of 1 lemon; 9-10 Tbsp Oil; 2-3 stem(s) Mint; 400-500 g creamy yoghurt

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g dried. Chickpeas
3 Federation flat leaf parsley
2 Onions
2 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 TEASPOON Sweet peppers
11/2 TSP mixed cumin
5 medium-sized tomatoes
7-10 Tbsp Juice of 1 lemon
9-10 Tbsp Oil
2-3 stem(s) Mint
400-500 g creamy yoghurt

Directions

1
Rinse the chickpeas and soak in plenty of cold water for about 12 hours
2
Drain the chickpeas. Wash the parsley, remove half of the leaves. Peel onions and garlic. Coarsely chop garlic and 1 onion. Puree with chickpeas and parsley leaves in portions if necessary. Season with salt, pepper, paprika and cumin. Cover and chill for about 1 hour.
3
Chop the rest of the parsley and 1 onion. Wash and finely dice the tomatoes. Mix lemon juice, except 1-2 teaspoons, salt and pepper. Whip 4 tbsp. oil into the mixture. Mix with parsley, tomatoes and onion
4
Wash and pluck the mint and chop finely. Stir into the yoghurt. Season with salt, pepper and 1-2 teaspoons lemon juice
5
Form approx. 20 oval balls from the chickpea mixture. Heat 5-6 tablespoons of oil in a coated frying pan. Fry the balls in it in portions for 4-5 minutes. Drain well. Arrange falafel with salad and yoghurt. Served with: thin flatbread