Baked falafel with yoghurt sauce
Soaked-chickpea falafel baked on a tray and served with mint yoghurt.
Active time35 min
CookingNot specified
Total13 h
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Ingredients
- 3 cloves of garlic
- 20 g coriander
- 10 g mint
- 30 g parsley
- 200 g plain yoghurt
- 3 g cumin
- 60 ml sunflower oil
- 300 g dried chickpeas
Preparation
The day before, cover the dried chickpeas with plenty of water and leave to soak in the refrigerator for 12 hours. Drain and dry thoroughly. Do not cook them.
300 g dried chickpeas- mixing bowl
- colander
- clean tea towel
Rinse and dry the parsley and coriander. Peel the garlic. Pulse the chickpeas with the parsley, coriander, garlic and cumin to obtain a finely textured, grainy mixture without puréeing it. Shape into small patties 1 centimetre thick.
3 cloves of garlic20 g coriander30 g parsley3 g cumin- knife
- blender
Preheat the oven to 200 °C. Brush a parchment-lined tray with half the oil. Add the patties, 1 cm thick, and brush with the remaining oil. Bake for 25 to 30 minutes, carefully turning halfway, until golden and cooked through. Cook longer if needed.
60 ml sunflower oil- oven
- baking tray
- baking parchment
- pastry brush
- spatula
While the falafels are cooking, rinse and chop the mint, then mix it with the yoghurt. Serve with the falafels.
10 g mint200 g plain yoghurt- knife
- bowl
- spoon
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration