Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingredients
| 300 g | steamed chickpeas (already cooked) |
| 2 | garlic cloves |
| 1 | small onion |
| 1 | sprig of parsley |
| to taste | thyme |
| cumin | |
| to taste | pepper |
| to taste | salt |
| q.b. | flour |
| 250 g | low-fat white yogurt |
| 1 teaspoon | lemon |
| 1 tablespoon | extra virgin olive oil |
| 1 | cucumber |
| q.b. | dill |
| sesame seeds for garnishing the falafel |
Preparation
- Rinse the chickpeas and place them in a food processor.
- Peel the onion and chop it finely. Do the same with the garlic clove (removing the core)
- Combine the chickpeas, onion, garlic, parsley, thyme, cumin, lemon juice and oil in a blender.
- Season with salt and pepper, blending all the ingredients well until they become a smooth mixture.
- Remove the mixture and let it rest in the fridge. If the mixture is too soft, add a little flour
- After 20 minutes of rest, remove the dough from the fridge and form into balls.
- Place the Falafel on baking paper, brush them with a little oil and cook them for 10 minutes at 200°C
- While the Falafel are cooking, move on to preparing the Tzatziki sauce, ideal to accompany them.
- Peel the cucumber, grate it and let the pulp rest so that it releases all the water.
- Using a knife, remove the core from the garlic clove and chop it finely.
- Add the grated cucumber, garlic, oil, dill, salt, pepper and Sterilgarda Low Fat White Yogurt to the blender.
- Blend until you obtain a smooth and creamy mixture.
- Place the sauce in a bowl and serve with the Falafel.
Wash the cherry tomatoes, cut them in half and season them with oil, salt, pepper, sugar and oregano. Arrange them on a baking tray lined with baking paper ...
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