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.
1
Place the chickpeas in a bowl and cover with cold water to a depth of 12 cm. Leave overnight.
- 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.
- Chickpeas: 250 g
- Onion: 1 head
- Garlic: 3 cloves
- Chopped parsley: 1 glass
- Cilantro (coriander leaves): 1 glass
- Ground coriander: 2 teaspoons
- Baking powder (raising agent): 0.5 teaspoon
- Ground caraway: 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.
- Greek yoghurt: 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.
- Vegetable oil: to taste
5
Place arugula leaves on plates, top with falafel, and drizzle with yogurt dressing. Serve immediately.
- Rocket (arugula): 125 g
- Greek yoghurt: 3 tablespoons
