CHICKPEA FALAFEL with cumin and mint yoghurt
Hot India
vegan
starter
difficult
J.-P. Schneider
INGREDIENTS FOR 4 PERSONS
Ingredients and preparation of the chickpeas:
300 g dried chickpeas (yields 600 g cooked chickpeas)
1 small onion
1 clove of garlic
2 bay leaves
Salt
Soak the 300 g dried chickpeas overnight in a generous amount of water, then drain (thereby saving the water to be used otherwise).
Add enough fresh water to cover the chickpeas, the coarsely chopped onion, the garlic and the bay leaves, add salt and bring to the boil. Cook for approx. one hour.
Falafel:
600 g pre-cooked chickpeas (see above)
20 g Tomami Hot India
2 cloves garlic
1 shallot
Olive oil
5 g of ground cumin
40 g coriander (leaves and stems)
100 g chickpea flour
Salt and white pepper
Oil for frying
Yoghurt:
400 g yoghurt 3.5% fat
10 g fresh mint leaves
10 g ground cumin
1 pinch of white pepper
1 splash of lime juice
1 pinch of sugar
10 drops of Tomami Hot India
Salt
INSTRUCTIONS
Cut the garlic cloves and the shallot into fine cubes and fry in a little olive oil (without them changing colour). Mince the 600 g cooked, drained chickpeas with the shallot/garlic confit in a blender. Add Tomami Hot India and ground cumin. Add the finely chopped coriander and salt and white pepper to the mixture to taste. Finally, add the chickpea flour. The mixture should not be too dry or too wet. Make falafel balls from the mixture of approx. 2 cm diameter. Fry in 170 ° C hot fat until golden brown and drain on kitchen paper.
For the yoghurt cut the mint very finely and stir together with the remaining ingredients. Season with salt. Put the yogurt in the fridge for a few hours and allow to infuse.
Preparation time: 40 minutes (+ soaking the chickpeas overnight + 1 hour of cooking)
