Output: 12
Preparation time : 15 minutes
Cooking time : 15 minutes
Ingredients
- 375 ml (1.5 cups) cooked chickpeas, rinsed and drained
- 125 ml (1/2 cup) cooked black beans, rinsed and drained
- 3 garlic cloves, chopped
- 45 ml (3 tbsp.) parsley leaves, chopped
- 45 ml (3 tbsp.) mint leaves, chopped
- 15 ml (1 tbsp.) smoked paprika
- 15 ml (1 tbsp.) cumin powder
- 120 ml (8 tbsp.) chives, chopped
- 30 ml (2 tbsp.) flour
- 250 ml (1 cup) Greek yogurt
- 2 lemons, zest
- 60 ml (4 tbsp.) lemon juice
- 15 ml (1 tbsp.) honey
- Qs frying oil
- Salt and pepper to taste
Preparation
- Preheat deep fryer to 190°C (375°F).
- In the bowl of a food processor, purée chickpeas, black beans, 2 cloves garlic, parsley, mint, paprika, cumin, half the chives and flour. Adjust seasoning.
- Shape into golf-ball-sized balls and fry until golden.
- In a bowl, combine yogurt, zest, lemon juice, remaining garlic, honey, remaining chives, salt and pepper. Check seasoning.
- Serve falafels with prepared cream.
