Falafel with yogurt sauce
4 servings
60 minutes
Falafel with yogurt sauce is a delicious dish of Arab cuisine infused with the aromas of Eastern spices. Made from chickpeas with herbs, garlic, and spices, falafel is fried to a golden crust, creating a crispy texture outside and tender inside. This popular dish can be served as a standalone snack or as part of a nutritious wrap. The yogurt sauce made with cucumber, dill, and garlic gives falafel a refreshing taste that highlights its rich aroma. Serving it on lettuce leaves makes the dish even more appetizing and pleasant to the eye. Inspired by Middle Eastern culinary traditions, this recipe is perfect for those who want to immerse themselves in the world of Eastern flavors and enjoy the harmony of spices, fresh herbs, and creamy sauce texture.
1
Soak the chickpeas in cold water for at least 10 hours.
- Chickpeas: 250 g
2
Drain the water, chop all the listed ingredients with a blender, and form balls slightly larger than a walnut from the resulting mass.
- Parsley: 1 bunch
- Dill: 2 bunchs
- Cilantro: 1 bunch
- Onion: 1 piece
- Garlic: 6 cloves
- Cumin (zira): 0.5 teaspoon
- Turmeric: 0.5 teaspoon
- Ground red pepper: to taste
- Salt: to taste
3
Fry the formed balls in vegetable oil until golden brown.
- Vegetable oil: 0.5 l
4
Place the balls on a paper towel to remove excess oil.
5
Boil the milk and cool it to 40 degrees.
- Milk: 0.5 glass
6
Mix with yogurt or sour cream, pour into a thermos, and leave overnight.
- Sour cream: 1 tablespoon
7
Grate the cucumber, finely chop the dill, mince the garlic, mix all ingredients with well water milk, and salt to taste.
- Cucumbers: 1 piece
- Dill: 2 bunchs
- Garlic: 6 cloves
- Milk: 0.5 glass
- Salt: to taste
8
Place on a plate, on lettuce or arugula leaves. Drizzle with sauce.
