Falafel with Vegetables

Ingredients

• 200 g dried chickpeas
• 1 loaf of bread (from the day before)
• 200 g yogurt
• 200 g crème fraîche
• 2 tbsp lemon juice
• 1 onion
• 1 Garlic clove
• 1 bunch parsley
• 1 tbsp ground coriander
• 1 tbsp Ground cumin
• 0.25 tsp baking powder
• 2 Tomatoes
• 0.5 cucumber
• oil for frying
• salt and pepper

Instructions

1. 1.

   Soak chickpeas overnight. The next day soak the bread for 10 minutes, squeeze out excess liquid. Mix yogurt, crème fraîche, lemon juice, salt, and pepper; cover and refrigerate. Peel and finely chop onion and garlic.

2. 2.

   Drain chickpeas and blend with soaked bread, garlic, and onion in a mixer. Finely chop parsley and add to the chickpea mixture. Stir in spices, baking powder, and if the dough is too soft, fold in 2 tbsp breadcrumbs. Shape about 30 walnut-sized balls from the dough.

3. 3.

   Heat oil and fry falafel pieces until golden brown; keep warm in the oven. Wash tomatoes and quarter them. Peel cucumber and slice into rounds. Plate falafel with vegetables and yogurt sauce on bowls.