John Myers
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Falafel with Ricotta and Lime Dip
The perfect falafel with ricotta and lime dip recipe with a picture and simple step-by-step instructions.
Falafel
- 150 g Chickpea flour
- 100 Milliliters Water
- 3 tablespoon Chopped parsley
- 2 Garlic cloves chopped
- 0,5 Diced shallot
- 1 teaspoon Paprika powder
- 0,5 Hot peppers
- Salt
- 100 Milliliters Rapeseed oil
- 1 tablespoon Sesame black
Dip
- 250 g Ricotta
- 0,5 Diced shallot
- 1 tablespoon Chopped parsley
- 1 Clove of garlic
- 1,5 teaspoon Lime juice
- 1 tablespoon Extra virgin olive oil
- Salt and pepper
Falafel
- Mix the chickpea flour with the water. Chop the parsley, pepperoni and garlic, finely dice the shallot. Add these ingredients with the paprika powder and salt to the chickpea flour and mix everything well.
- Form small, flat balls with wet hands and roll them in the sesame seeds. Heat the oil in a pan on medium heat and add the falafel. Bake for about 5 minutes until golden brown, turning the falafel in between. Drain on kitchen paper.
Ricotta and lime dip
- Chop the parsley and garlic. Cut the shallot into fine cubes. Add these ingredients with the lime juice and olive oil to the ricotta and mix well. Season to taste with salt and pepper.
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