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🍽️ Crispy Vegan Falafel with Yogurt-Tahini Dip

307 kcal · 30 min · 4 servings

Ingredients

• 200 g chickpeas (dried)
• 1 bunch spring onions
• 3 garlic cloves
• 1 bunch parsley
• 3 tsp coriander (ground)
• 1 tsp cumin (ground)
• 0.5 tsp granulated vegan broth
• 1 tsp cayenne pepper
• 5 tbsp sunflower oil
• 2 tbsp tahini
• 300 g unsweetened soy yogurt
• 1 lemon
• pepper
• sea salt

Instructions

1. 1. Place the chickpeas in a large bowl and cover them with plenty of water.
2. 2. Let the chickpeas soak in the water overnight.
3. 3. Drain the soaking water the next day.
4. 4. Rinse the chickpeas under running water.
5. 5. Drain the chickpeas well.
6. 6. Clean the spring onions.
7. 7. Cut the spring onions into fine rings.
8. 8. Peel the garlic.
9. 9. Put the garlic and the drained chickpeas into the blade processor of your food processor.
10. 10. Add the spring onion rings, the parsley, and all the spices.
11. 11. Puree the ingredients in the food processor until you have a fine mixture.
12. 12. Taste the mixture and add more spices if necessary.
13. 13. Shape the chickpea mixture into small balls.
14. 14. Press the balls slightly flat to form small patties.
15. 15. Heat oil in a frying pan.
16. 16. Fry the falafel patties in the hot oil until golden brown on all sides.
17. 17. Fry the falafel for about 4 to 6 minutes.
18. 18. Squeeze the lemon to get the juice.
19. 19. Whisk the lemon juice with the yogurt, tahini paste, salt, and pepper in a bowl.
20. 20. Finally, season the sauce with salt and pepper to taste.
21. 21. Pack the finished falafel into small takeaway containers.
22. 22. Pack the sauce separately for transport.

Nutrition per serving

• kcal: 307
• Protein: 9 g · Fett/Fat: 19 g · Carbs: 24 g