Falafel with arugula and tahini yogurt dressing

4 servings

60 minutes

Falafel with arugula and tahini yogurt dressing is a harmonious blend of traditional Arab cuisine and fresh Mediterranean notes. Made from water-soaked chickpeas with aromatic spices, falafel has a crispy exterior and tender texture inside. The thick Greek yogurt and tahini dressing adds a creamy flavor with a hint of lemon's acidity, complementing the spices' zestiness. Arugula brings freshness and a slight bitterness, creating contrast with the rich taste of falafel. This dish is perfect for a light lunch or cozy dinner and can be served as a standalone treat or in pita. The origins of falafel trace back to Arab cuisine, where it symbolized simplicity and accessibility but has now become a beloved snack worldwide.

Energy value per serving

• Calories: 463.9
• Proteins: 17g
• Fats: 23.7g
• Carbohydrates: 47.1g

Ingredients

• Chickpeas: 250 g
• Onion: 1 head
• Garlic: 3 clove
• Chopped parsley: 1 glass
• Coriander leaves: 1 glass
• Ground coriander: 2 tsp
• Baking powder: 0.5 tsp
• Ground cumin: 1 tsp
• Greek yogurt: 3 tbsp
• Tahini: 1 tbsp
• Lemon juice: 1 tbsp
• Olive oil: 3 tbsp
• Arugula: 125 g
• Vegetable oil: to taste

Cooking steps

1. Place the chickpeas in a bowl and cover with cold water to a depth of 12 cm. Leave overnight.

   Required ingredients:

   • Chickpeas: 250 g

2. Drain the water, transfer the chickpeas to a blender. Blend until smooth. Add finely chopped onion, 2 crushed garlic cloves, chopped parsley, and coriander leaves. Then add ground coriander, cumin, and baking powder. Blend again until it becomes a green paste. Let it sit for 30 minutes.

   Required ingredients:

   • Chickpeas: 250 g
   • Onion: 1 head
   • Garlic: 3 cloves
   • Chopped parsley: 1 glass
   • Coriander leaves: 1 glass
   • Ground coriander: 2 teaspoons
   • Baking powder: 0.5 teaspoon
   • Ground cumin: 1 teaspoon

3. For the dressing: in a bowl, combine yogurt, tahini, lemon juice, olive oil, and 1 minced garlic clove. Mix well and add salt.

   Required ingredients:

   • Greek yogurt: 3 tablespoons
   • Tahini: 1 tablespoon
   • Lemon juice: 1 tablespoon
   • Olive oil: 3 tablespoons
   • Garlic: 3 cloves
   • Vegetable oil:  to taste

4. With wet hands, shape 24 oval patties from the dough, the size of an egg. Heat vegetable oil in a pot and fry the falafel for 2-3 minutes until dark brown. Transfer to a paper towel and keep warm in a slightly heated oven.

   Required ingredients:

   • Vegetable oil:  to taste

5. Place arugula leaves on plates, top with falafel, and drizzle with yogurt dressing. Serve immediately.

   Required ingredients:

   • Arugula: 125 g
   • Greek yogurt: 3 tablespoons