Oven Falafel

Ingredients

• 1 clove garlic
• 1.5 bunch parsley (30 g each)
• 1.5 bunch mint (30 g each)
• 600 g chickpeas (drained weight; canned)
• 3 tbsp tahini (15 g each; sesame paste)
• 4 Tbsp lime juice
• 2 tsp Baking powder
• 20 g chickpea flour (1–2 tbsp)
• 40 g sweet corn (drained weight; canned)
• Salt
• Pepper
• 1 tsp ground cumin
• 3 tbsp pistachio nuts (15 g each)
• 4 tbsp rapeseed oil
• 1 Organic Lime
• 300 g Yogurt (3.5% fat)
• 1 bunch coriander (20 g each)

Instructions

1. 1.

   Peel the garlic. Wash the herbs, pat them dry and remove the leaves. Rinse the chickpeas, drain well and blend with garlic, herbs, tahini, 2 tbsp lime juice and baking powder into a pliable dough; add a little chickpea flour if needed. Drain the corn, roughly chop it and knead it into the chickpea mixture. Season with salt, pepper and cumin and shape about 32 small balls.

2. 2.

   Chop the pistachios. Lightly roll each ball in them. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20–25 minutes until golden brown.

3. 3.

   Meanwhile peel a lime hot, dry rub it and grate the zest. Squeeze out the juice and mix both with yogurt. Wash the coriander, pat dry and chop; fold two‑thirds into the yogurt and season with salt and pepper. Arrange the oven falafel on plates with the yogurt sauce and sprinkle with remaining coriander.