Chia-Falafel with Pistachios and Mint Yogurt

Ingredients

• 40 g pistachios
• 4 tbsp Chia seeds
• 200 g Chickpeas (drained, weight without liquid)
• 2 cloves garlic
• 1 onion
• 1 Carrot
• 0.5 bunch mint
• 4 stalks coriander
• Salt
• Pepper
• 5 tbsp Yogurt (3.5% fat)
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Finely chop 30 g of the pistachios and mix with 2 tbsp of chia seeds in a bowl. Set aside.

2. 2.

   Drain the chickpeas. Peel and quarter the garlic and onion. Wash, peel, and grate the carrot finely. Wash, dry, and strip the leaves from the herbs. Set aside half of the mint.

3. 3.

   Combine the chickpeas, onion, garlic, carrot, herbs, remaining pistachios, and chia seeds in a bowl and puree finely with a hand blender. Season with salt and pepper.

4. 4.

   Shape approximately 16 balls from the mixture, roll them in the chia-pistachio mixture, and place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 220 °C (200 °C convection; Gas: Mark 3–4) for 15–20 minutes.

5. 5.

   Meanwhile, finely chop the reserved mint. Mix yogurt, lemon juice, and mint. Season with salt and pepper.

6. 6.

   Remove the falafel from the oven, drizzle with yogurt dressing, and serve.