Salad with falafel and yogurt sauce

These crunchy falafels are authentic pearls of goodness served on a bed of salad and wrapped in a rather spicy yogurt sauce.

Ingredients

Main course For 4 people

150 g of dried chickpeas

½ bunch of mixed herbs, eg. parsley, coriander, mint

1 onion

2 cloves of garlic

¼ teaspoon of ground cumin or crushed cumin seeds

1 yolk

1 tablespoon of flour

salt

pepper

4 radishes

2 spring onions

250 g of mixed leaf salad

4 tablespoons of olive oil

Sauce

½ bunch of coriander

2 chillies

180 jars of plain yogurt

salt

How to proceed

Preparation:

approx. 45 minutes

Soaking:

approx. 12 hours

Total time:

12 h 45 min

The day before: soak the chickpeas in cold water overnight.

The next day: drain the chickpeas and rinse them under cold water. Put them in a pressure cooker, cover them with water and cook them for 15 minutes or cook them in a pot with a lid for 30 minutes. Drain and let them drain. Transfer them to a food processor and reduce them to a fine puree. Chop the herbs, onion and garlic and mix everything together with the cumin, egg yolk and flour into the chickpea puree. Season the mass with salt and pepper. Shape into balls the size of walnuts and flatten them slightly. Let them dry for approx. 15 minutes before continuing to work them.

For the sauce, chop the cilantro. Remove the seeds from the peppers and chop them. Mix both with the yogurt and add salt. Cut the radishes and spring onions into thin slices and mix them with the salad. Brown the falafel in the olive oil over medium heat for approx. 5 minutes. Arrange them on the salad and drizzle with the yogurt sauce. You may be interested to read bostrengo recipe/ greek cake mantovana recipe/ Mascarpone white pizza recipe.

Useful tips

To make it faster, use 275g of canned chickpeas. Drain them, rinse them and let them drain before use.