Falafel with jogurt sauce

250 g chickpeas

500 ml water

Soak the chickpeas overnight in a bowl of water.

25 g onions

1 clove of garlic

½ chilli pepper

fresh

1 tsp cumin seeds

1 tsp coriander seeds

Olive oil

6 sprigs of parsley

flat-leaved

2 tsp white flour

30 g olive oil

½ lemon

juice

Salt

Strain the chickpeas the next day, rinse with clean water and drain well.

Peel and dice the onion and garlic. Finely chop the chilli pepper. Ground the cumin seeds and the coriander seeds using a mortar and pestle. Heat a little olive oil in a pan, add the onion, garlic, cumin and coriander and sweat until golden yellow.

(Pre-)heat cooking space to 230 °C with Hot air + steaming

Put all the ingredients for the falafel in a food processor or mixer and mix until the mixture is smooth. Season to taste. Shape the mixture into 50 g patés, place them on a lined baking tray and brush with olive oil.

Put the baking tray into the preheated cooking space. Bake.

Put the pastry in

Hot air + steaming 230 °C for 10 Mins

Hot air 230 °C for 5 Mins

1 cucumber

200 g yogurt

½ clove of garlic

4 sprigs of mint

Salt

Pepper

½ lemon

juice

Wash, peel, deseed and finely chop the cucumber. Put the cucumber in a bowl and toss in the salt. Leave to stand briefly, then squeeze the excess water out. Finely chop the garlic and the mint. Mix all the ingredients for the sauce together.

Serve the falafel warm with jogurt sauce.