Falafel with yoghurt, without coriander

Name: Falafel with yoghurt, without coriander
Prep time: 30 min
Cook time: 20 min
Total time: 770 min
Yield: 4
Ingredients: 3 cloves of garlic; 3 g cumin; 60 ml sunflower oil; 10 g mint; 30 g parsley; 300 g dried chickpeas; 200 g plain yoghurt

Chickpea patties with parsley and cumin, served with mint yoghurt, without coriander.

Active time40 min

Cooking20 min

Total13 hResting : 12 h

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Ingredients

3 cloves of garlic
10 g mint
30 g parsley
200 g plain yoghurt
3 g cumin
60 ml sunflower oil
300 g dried chickpeas

Preparation

Step completed · 1
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.
Step completed · 2
Rinse and dry the parsley. Peel the garlic. Pulse the soaked chickpeas with the parsley, garlic and cumin into a finely grainy mixture, without puréeing it. Shape into small patties 1 cm thick.
Step completed · 3
Heat the oil in a large frying pan. Cook the patties in two batches over a medium heat for about 4 to 5 minutes on each side. They should be golden and hot in the centre. Drain on kitchen paper.
Step completed · 4
While the falafels are cooking, rinse and chop the mint, then mix it with the yoghurt. Serve with the falafels.

Allergens

Milk

Variations

Baked falafel with yoghurt sauce
Soaked-chickpea falafel baked on a tray and served with mint yoghurt.
35 min active time
Mediterranean
Falafels with yoghurt
Chickpea and herb patties with a yoghurt and mint sauce.
40 min active time
Falafel with chives and yoghurt
Chickpea falafel with parsley and chives, served with mint yoghurt.
40 min active time

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