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Lima beans and chickpea falafels, yogurt and sesame sauce.

Appetizers, Vegetables and Fruits

Another way to make a orientale dish.

Ingredients

Recipe for 12 tapas

For the falafels

2 Clove(s)
Garlic
0.50 Bunch(es)
Flat parsley
125 Gr
Frozen shelled horse beans
30 Ml
Wheat flour
10 Ml
Baking powder
5 Ml
Cumin powder
150 Gr
Chickpeas
5 Ml
Olive oil

For the sesame sauce

0.50 Bunch(es)
Flat parsley
2 Clove(s)
Garlic
30 Ml
Roasted sesame oil
1 Unit(s)
Lemon
200 Gr
Plain yogurt 10%
  • Salt and pepper

Preparation time: 15 min

  • For the preparations
    Pick the parsley, cut half of the garlic in 4 pieces.Squeeze the lemon and strain the juice.
  • For the falafels
    In the cutter, put half of the parsley, the garlic and mix. Add the lima beans, the chickpeas, the flour, the baking powder and the cumin, mix it until you get a thick dough. Add the olive oil to loosen the dough. The addition of oil will help the falafel not to dry out.With the palm of your hands roll some balls but not too big (golf ball size).Deep fry it for 5 minutes until it gets golden brown.Reserve it on a scott towel.
  • For the sesame sauce
    In a bowl, mix the yogurt and the sesame ol.Add the garlic, the parsley, the lemon juice, salt and pepper.Serve in a spoon with the yogurt sauce.

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