Falafels with yoghurt
Chickpea and herb patties with a yoghurt and mint sauce.
Active time40 min
Cooking20 min
Total13 hResting : 12 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
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.
60 ml sunflower oil- large frying pan
- spatula
- kitchen paper
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