Crispy Baked Falafel with Tahini Yogurt

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Drain the chickpeas that have been soaked overnight. Pulse them in a blender with the onion, garlic, parsley, coriander, cumin and salt into a coarse mixture – don't purée them.

2. 2

   Stir in the baking powder and leave the mixture to rest in the fridge for 15 minutes. Preheat the oven to 200°C (conventional).

   15:00
3. 3

   Shape the mixture into 16 walnut-sized balls, flatten them slightly and place on a baking tray lined with baking paper. Brush with olive oil.

4. 4

   Bake for 25 minutes, turning halfway through, until golden brown and crisp.

   25:00
5. 5

   For the dip, stir the low-fat quark with the tahini, lemon juice and a pinch of salt until smooth. Serve the falafel with the tahini yoghurt.