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Falafel with a Mint Yogurt Dip

Falafel are delicious spicy fried balls made from chickpeas, which are served in warm pita bread with a sauce.

8 oz. of dried chickpeas
1 tbsp. of freshly chopped cilantro
1 tbsp. of tahini paste
1 tbsp. of freshly chopped mint leaves
1 tbsp. of lemon juice
1 crushed clove of garlic
1/2 tsp. of turmeric
1 tsp. of ground cumin
1 tsp. of sea salt
¼ tsp. of cayenne pepper
seasoned flour (salt and pepper)
oil for frying

Place the chickpeas into a mixing bowl, fill with water to cover and then leave to soak overnight. The following day, rinse the chickpeas thoroughly under a running tap and place into a food processor. Add the tahini, crushed garlic, salt, turmeric, cumin, cayenne, chopped cilantro and mint leaves and the lemon juice and process until you obtain a smooth paste. Transfer to a mixing bowl, cover with plastic wrap and leave to stand for at least half an hour so that all the flavors infuse together.

In the meantime prepare the yogurt dip by mixing all of the dip ingredients together in a small bowl. Season with the salt and pepper, cover and refrigerate until needed.
When you are ready to prepare the falafel, take a bit of the mixture and with your hands shape into a small ball. Coat with a little of the seasoned flour and continue to shape and coat until all the mixture has been used up.

Heat ½ inch of vegetable oil in a frying pan and then fry each falafel ball until they have browned all over.
Drain on  paper towel and serve hot, inside a warm pita bread with the yogurt sauce and some shredded lettuce.

For the yogurt sauce:
¾ c  of Greek yogurt
2 tbsp. of freshly chopped mint leaves
1 tbsp. of olive oil
1 crushed clove of garlic
salt and pepper

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