Falafel with Creamy Apetina Dip

  • Cook: 30 min
  • Servings: 4
  • Level: Medium

Ingredients

Falafel

  • 1 can chickpea (400 g)
  • 1 small onion
  • 1 clove garlic
  • 1 tsp cumin
  • 0.25 tsp chili powder
  • 0.5 tsp coriander
  • 0.5 tsp paprika spice
  • 0.25 tsp cardamom
  • 1 tsp salt
  • 0.5 tsp baking powder
  • 2 tbsp flour
  • red onion
  • scallion
  • fresh red chili
  • rucola
  • cherry tomato

Dressing

  • 2 tbsp Apetina® Classic Block
  • 2 tbsp greek yoghurt
  • 1 tsp tahini paste
  • 1 tbsp fresh lemon juice
  • A pinch of chili powder

Twist

Add fresh herbs to the falafel for even more flavour. You can use whatever you have on hand, but flat leaf parsley and similar work especially well.

Serving

Warm pita bread or another good bread and serve it with the falafel.

Crispy falafels & spicy salad topped with a nice, creamy Apetina dip. A quick and tasty vegetarian meal inspired by the Middle East.

Rinse the chickpeas thoroughly in a strainer and drain well. Put all the ingredients for the falafel in a food processor fitted with the knife blade and pulse until the mixture is smooth. It is a good idea to start with 2 tbsp flour and then add more if necessary until the mixture holds together. Divide the mixture into ten equal portions and shape into little balls about the size of a golf ball then flatten slightly.

Pour plenty of oil in a frying pan and fry the falafel until golden on one side before carefully flipping them over and frying them golden on the other side. The falafel should be crispy on the outside and soft on the inside. Mash the Apetina cheese well with a fork and combine with the remaining ingredients for the dressing. Prepare everything for the salad and combine.

Serve the salad, falafel and dressing immediately. Bon appétit!