When hosting friends and family, do you want some rich, deep-fried treats? This recipe for falafel with yoghurt dressing is perfect for vegetarians and those who are looking for a change of pace. Falafel, formerly known as fava bean patties, is a popular Middle Eastern staple. They are the vegetarian fritters that even meat eaters would appreciate, and they are high in protein and crispness.
FALAFEL WITH YOGHURT DRESSING SUGGESTIONS
It’s a common “take out” or “street food” option. A common accompaniment to these vegetarian fritters is hummus and tahini sauce, which is often served in a pita. Don’t overwork the mixture or your falafel will be tough. Other fantastic components, like as chile for heat, may be used into the batter, the crumb, and even the sauce. They have a gorgeous golden crust on the exterior and are supple and juicy on the inside.
This dish for falafel with yoghurt sauce is a winner, whether you eat meat or not. They are chickpea balls, deep fried, and served with a tasty sauce.
FALAFEL WITH YOGHURT DRESSING RECIPE
Course: Dinner
Cuisine: Middle Eastern
Difficulty: Easy
Prep time: 30 minutes
Cooking time: 15 minutes
INGREDIENTS
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1 can chickpeas, drained and patted dry
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4 cloves garlic, roughly chopped
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1 onion, roughly chopped
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2 tbsp. freshly chopped parsley
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2 tbsp. freshly chopped mint
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1 tbsp. ground cumin
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1 tbsp. ground coriander
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3 tbsp. all-purpose flour
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salt
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freshly ground black pepper
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vegetable oil for frying
- For the yoghurt dressing
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1⁄2 cup Greek yoghurt
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juice of 1 lemon
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1 tbsp. olive oil
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1 tbsp. freshly chopped dill
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1 tbsp. freshly chopped mint
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salt and pepper to taste
METHOD
- In a food processor or blender, combine chickpeas, garlic, onion, parsley, cumin, coriander, and flour and season with salt and pepper. Pulse until mixture is coarse, do not over-blend.
- Form mixture into balls, about the size of a golf ball, squeezing to compact. Allow to chill in the refrigerator while the oil heats up.
- Heat oil in pot or deep frying pan. When the oil is hot, add the falafel balls and fry until golden. Remove from oil and drain on paper towel. Season with salt.
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- For the yoghurt sauce
- Whisk the yoghurt, lemon juice, olive oil, fresh herbs together. Season with salt and pepper.
- Serve falafels in pita with lettuce, tomatoes, cucumber and hummus. Drizzle with yoghurt sauce.
NOTES
- For a more authentic flavour, you can added roasted aubergine, cabbage and fresh chillies.
»FALAFEL WITH YOGHURT DRESSING RECIPE«