John Myers
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Cooking: Falafel with Yogurt Dip
The perfect cooking: falafel with yogurt dip recipe with a picture and simple step-by-step instructions.
* for the falafel
- 125 g Dried chickpeas
- 125 g Beans dried thick
- 1 Clove of garlic
- 0,5 pole Fresh leek
- 10 leaf Fresh coriander
- 0,25 piece Zucchini
- 1 pinch Ground cinnamon
- Salt
- Pepper
- 0,5 tsp Carbonate
* for the dip
- 300 g Yogurt
- 1 tsp Harissa spice mix
- Soak the chickpeas and beans for at least 12 hours.
- For the dip, mix the yoghurt with the spice and let it steep.
- Peel the garlic, clean the leek and zucchini and cut into small pieces, wash the coriander and remove the leaves. Put everything together with the drained chickpeas and beans in a food processor and puree. Then mix with cinnamon, salt, pepper and carbonate.
- Make approx. 24 ball shapes out of this mass and flatten them a little.
- Heat the oil in a pan and fry the falafel one after the other (8 pieces each) on both sides.
- HARISSA spice mix consists of: sea salt, chilli, coriander, garlic, cumin, peppermint
- CARBONATE = sodium hydrogen carbonate = baking soda
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