Crispy Falafel Balls with Lemon Yogurt Dip
Crispy falafel balls made from chickpeas and fresh herbs, served with a creamy lemon yogurt dip. The balls are easy to prepare ahead and can be eaten without cutlery.
By yumbelo · 8 servings · 50 minutes
Ingredients
- 2 can Canned chickpeas, drained
- 1 pc Onion
- 2 pc Garlic cloves
- 1 bunch Parsley
- 1 bunch Fresh coriander
- 1 tsp Ground cumin
- 1 tsp Ground coriander seeds
- 2 tbsp Wheat flour
- 1 tsp Baking powder
- 1 tsp Salt
- 1 pinch Pepper
- 3 tbsp Cooking oil
- 250 g Plain yogurt (3.5% fat)
- 1 pc Lemon, juice and zest
- 1 pc Garlic clove for the dip
- 0.5 bunch Fresh mint
Method
- Drain the chickpeas, gently pat them dry with a kitchen towel and place them in a bowl.
- Peel the onion and roughly chop it. Peel the garlic cloves. Wash the parsley and coriander, shake dry and roughly pick off the leaves.
- Process the chickpeas, onion, garlic, herbs, cumin, coriander seeds, salt and pepper with an immersion blender into a coarse, mouldable mixture. Chill the mixture for about 20 minutes.
- Stir in the flour and baking powder until the mixture no longer sticks. If needed, add one more tablespoon of flour.
- Preheat the oven to 200 °C top and bottom heat and line a baking tray with baking paper.
- Shape the mixture into about 40 walnut-sized balls and gently flatten them. Brush or drizzle with 2 tbsp cooking oil.
- Bake the balls for about 20 minutes, until they are golden brown and crispy on the outside, turning them once.
- For the dip, mix the yogurt with the lemon juice and zest, the finely grated garlic and a pinch of salt.
- Wash the mint, finely chop it and fold it into the dip. Chill the dip until serving.
- Serve the falafel warm or at room temperature with toothpicks and the dip.