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.
Blanch the peas until tender. Drain and set aside. Cook the spaghetti in boiling salted water for the cooking time indicated on the package. Drain, transfer ...
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