Tomato falafel
Ingredients
4 persons
- 600 Gram dried chickpeas
- 2 shallots
- 4 cloves look
- 4 tablespoons cumin powder
- 2 tablespoons cilantro
- 2 chili powder
- pepper
- salt
- 2 glances Elvea Pomo e Legumi
- 2 eggs
- 400 milliliter sunflower oil
- 1.5 lemon
- 2 lumps mustard
- 4 tablespoons full-fat yogurt
Preparation
-
1
Soak the chickpeas in cold water for at least 2 to 3 hours. Then drain them.
-
2
Peel the shallot, garlic cloves and chop them coarsely. Put them in a blender along with the chickpeas, cumin powder, coriander powder, chili powder, 2 tsp Pomo e Legumi, a pinch of salt and pepper.
-
3
Blend to a slightly grainy paste: there may still be small pieces of chickpea in it for texture. Form balls the size of a ping-pong ball.
-
4
Heat the frying oil to 180°C. Fry the falafels in the oil for 5 minutes, until golden brown and crispy.
-
5
Meanwhile, make the yogurt sauce. In a tall mixing bowl, put an egg, the mustard, the juice of a quarter of a lemon, a pinch of salt, pepper and 2 tsp of Pomo e Legumi. Add 200 ml of sunflower oil and blend from bottom to top with a hand blender until you get a nice red mayonnaise. Then add the yogurt and mix well.
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6
Serve the falafels on a base of sauce. Enjoy!
