Falafel with vegan yogurt sauce
Falafel is a popular Middle Eastern dish. It consists of a mixture of chickpeas and spices that is shaped into balls. I served them with a delicious yogurt sauce that goes very well with this recipe.
Difficulty:
Medium
Preparation time:
10 minutes + 12 hours of soaking
Cooking time:
25 minutes
Cost:
Low
Ingredients for 25 falafels
- 450 grams of dried chickpeas
- 100 grams of red onion (about 1)
- 1 tsp of dried garlic
- 1 tsp of dried coriander
- 1 tsp of cumin
- 1 tsp of salt
- 2 tbsp of olive oil
For the yogurt sauce:
- 125 grams of unsweetened non-dairy yogurt (I suggest soy yogurt)
- 1 tbsp of olive oil
- 1 tsp of salt
- 2 tsp of pepper
- 3 tsp of cumin
- 1 tsp of dried coriander
Preparation
Let soak the chickpeas for at least 12 hours.
Blend in a food processor chickpeas, onion, garlic, coriander, cumin, salt, and olive oil. Shape the mix into balls. If you find the mixture too dry you can add a little water.
Cook for 25 minutes in a static oven at 180 °C.
In the meantime, you can prepare your yogurt sauce. Combine in a bowl non-dairy yogurt, olive oil, salt, pepper, cumin, and dried coriander.
Mix well and serve your falafel with the sauce.
You can also serve falafel with hummus.
Falafel can be stored in the fridge for three days, or you can freeze them. The yogurt sauce can be kept in the fridge for two days.
