Falafel with Yoghurt Sesame Dip and salad
Protein-rich fritters made with chickpeas served with a delicious yoghurt sesame dip and salad.
Equipment
- Mixing bowl
- Food Processor
- Knives and Cutting Board
- Pan for frying/Air Fryer
Ingredients
Ingredients for Falafels:
- 1½ Cups Raw Chickpeas; washed and soaked overnight
- 1 Large Onion; Finely Chopped
- 5-6 tbsp Finely Chopped Fresh Coriander Leaves
- 5-6 tbsp Finely Chopped Fresh Parsley Leaves
- 2-3 Cloves Garlic
- 2 Slices White Bread; made into crumbs
- 1 tsp Salt
- ½ tsp Baking Soda
- 1 tsp Red Chilli Flakes
- Oil for Frying
Yoghurt and Sesame Dip:
- 4 tbsp Sesame Seeds
- 2 Cloves Garlic
- 250 ml Greek Yoghurt, with 10% Fat
- ½ tsp Sumac Powder
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Dry Dill Leaves
- 1 tbsp Finely Chopped Mint Leaves
- 1 tsp Lemon Juice
- ½ tsp Salt
Additionally, you need:
- Any Salad of your choice
Instructions
Method to make Falafels:
- Wash the soaked chickpeas. Drain out all the excess water.
- Then, grind them in a food processor.
- In a mixing bowl, combine ground chickpeas with finely chopped onion, garlic, coriander, and parsley.
- Then, add salt, baking soda, bread crumbs and red chilli flakes.
- Mix everything well.
- Make small balls.
- Then, either deep fry them on medium heat or air-fry them at 180 deg C for 20 minutes.
Method to make Yoghurt Sesame Dip:
- Whisk yoghurt and transfer it to a serving bowl.
- Toast sesame seeds lightly. Then, add garlic and toasted sesame seeds to a mixie jar and grind them to a fine paste. Add a small amount of water to aid in grinding.
- Mix this paste with yoghurt.
- Add salt, sumac powder, dill and mint leaves and extra virgin olive oil.
- Mix and serve.