Lima beans and chickpea falafels, yogurt and sesame sauce.
Appetizers, Vegetables and Fruits
Another way to make a orientale dish.
IngredientsRecipe for 12 tapas
For the falafels
Frozen shelled horse beans
For the sesame sauce
Roasted sesame oil
Plain yogurt 10%
- Salt and pepper
Preparation time: 15 min
- For the preparationsPick the parsley, cut half of the garlic in 4 pieces.Squeeze the lemon and strain the juice.
- For the falafelsIn 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 sauceIn 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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