Summary

Ingredients

• 250 g chickpeas, dried
• 1 bunch parsley, smooth
• 0.5 ½ bunch coriander
• 1 bunch spring onion (s)
• 1 pinch cumin, ground
• 1 teaspoon Baking powder
• salt and pepper
• 4 tablespoon clarified butter or neutral oil
• 200 g natural yourt, Greek
• 1 tomato (s)
• 1 pinch cumin, ground
• 1 pinch ginger powder
• 1 pinch chilli
• 1 pinch cinnamon

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Instructions

1. Soak the chickpeas in plenty of water overnight. Then pour off, drain and turn through the fine disk of a meat grinder.
2. Finely chop the parsley and coriander. Finely chop the green onions. Turn the herbs and spring onion greens together with the chickpeas through the meat grinder a second time. Season the mixture with cumin, salt and pepper and mix in the baking powder. Let the mass stand for a moment.
3. Shape the chickpea mass into small cakes (falafel) and fry them in a pan in hot clarified butter or oil over low heat.
4. Cut the tomato into small cubes and mix with the yogurt. Add all the spices. Mix well, let it steep and season again before serving.
5. Arrange the falafel and spiced yoghurt and serve with a fresh salad.