Preview

Lima beans and chickpea falafels, yogurt and sesame sauce.

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

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%

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.