Falafel with Creamy Yogurt Dip by pollypocketsy

Falafel with Creamy Yogurt Dip

pollypocketsy

Prep

15 min

Cook

15 min

4 servings

US

original

metric

Picture for Falafel with Creamy Yogurt Dip

4 servings

US

original

metric

Ingredients

1 cup chickpeas

2 clove garlic

6 scallions

⅓ cup fresh parsley

⅓ cup dill

2 tbsp fresh mint

1 tsp salt

1 tsp cumin

½ tsp coriander

½ tsp baking powder

¼ tsp ground cardamom

2 tbsp lemon juice

¼ cup chickpea flour

2 tbsp tahini

1 cup greek yogurt

1 clove garlic

½ tsp salt

1 tsp cumin

1 tbsp tahini

1 tbsp lemon juice

2 tbsp dill

1 tbsp fresh mint

1 green chillies

½ tsp baking powder

Directions

Step 1

Soak a cup of chickpeas 8 hours or overnight then drain off all liquid and put in a food processor

1 cup chickpeas

Step 2

To the chickpeas add garlic dill parsley mint 1 green chilli scallions salt cumin coriander baking powder and cardamom and pulse

2 clove garlic

6 scallions

⅓ cup dill

⅓ cup fresh parsley

2 tbsp fresh mint

1 green chillies

1 tsp salt

½ tsp coriander

1 tsp cumin

½ tsp baking powder

¼ tsp ground cardamom

Step 3

Add tahini lemon juice and chickpea flour to the chickpeas and pulse until smooth

2 tbsp tahini

2 tbsp lemon juice

¼ cup chickpea flour

Step 4

Roll into balls then place on a baking tray and refrigerate 1 hour

Step 5

For the yogurt dip add 1 cup greek or natural yogurt to a bowl with crushed garlic salt cumin tahini lemon juice mint and dill

1 clove garlic

½ tsp salt

1 tsp cumin

1 tbsp tahini

1 tbsp lemon juice

2 tbsp dill

1 tbsp fresh mint

Step 1

Fry the falafel in vegetable oil on medium heat 350 f until golden turning occasionally

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