Falafel balls with fresh yoghurt dip
A delicious snack made of balls.
These falafel balls with a refreshing yogurt dip, made with chickpeas, are a delicious snack for drinks or a party. This recipe makes 12 falafel balls.
Preparation
Drain the chickpeas. Deseed the red bell pepper and chop roughly. Peel the onion and garlic cloves.
Finely chop the scallions. In a small bowl, combine the full-fat yogurt with the scallions, lime juice, mint, and optionally black pepper and sea salt to taste. Store covered in the refrigerator.
In a food processor, puree the drained chickpeas, red bell pepper, onion, garlic, World Spice Blend - Ras el Hanout, parsley, flour, and lemon juice into a paste. Season with sea salt to taste.
Heat the (olive) oil in a deep fryer or frying pan. Form the chickpea paste into ping-pong-sized balls, for example, using an ice cream scoop or your hands. Deep-fry or bake these falafel balls for about 4 minutes until browned and cooked through. Serve the yogurt dip with the falafel balls.
Ingredients
- Voor de falafelballetjes:
- 1 blik kikkererwten à 400 g (±250 g uitgelekt)
- ½ rode paprika
- ½ citroen
- ½ ui
- 2 tenen knoflook
- 2 tl World Spice Blend - Ras el Hanout
- 1 el Peterselie
- 4 el bloem
- Zeezout, naar smaak
- (olijf)olie om te bakken of frituren
- Voor de yoghurtdip :
- 200 ml volle yoghurt
- 1 bosui
- 1 limoen
- 1 el Munt
- Zwarte peper, naar smaak
- Zeezout, naar smaak
Supplies
- Food processor
Products used in this recipe
€2,39
€2,79
€2,49
€3,39