Serves 6 (in 1 serving: 400 kcal, 15.5 g protein, 17 g fat, 33.5 g carbohydrates, 9 g fiber)
Recipe
Ingredients
- 400 g dry chickpeas
- 2 cloves of garlic
- 1 onion
- 1 teaspoon baking soda
- 1 bunch of parsley
- 5 tablespoons rapeseed oil
- Falafli spices: 2 teaspoons salt, 1 teaspoon cumin and pepper, a pinch of cinnamon, cardamom, ginger and nutmeg
Ingredients for the sauce:
- 200 g light Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon ketchup
- 1 clove of garlic
- salt, pepper, oregano, cayenne pepper
Preparation
Pour cold water over the dry chickpeas in a pot and soak for about 12 hours. The surface of the water should be a few cm above the level of the chickpeas. After this time, drain the chickpeas and blend with salt (about 2 teaspoons), garlic (3 cloves) – blend until a sticky mass is formed. Then add chopped onion, parsley and spices – mix. Form small balls from the resulting mass.
Heat the oil in a frying pan, fry the patties for 2-4 minutes on each side. Mix the yogurt with mayonnaise, ketchup, crushed garlic clove, salt, pepper, cayenne pepper and oregano. Serve the chops with the sauce.