Falafel with yoghurt sauce

Name: falafel with yoghurt sauce
Total time: 30 min
Yield: 4
Ingredients: 300 gram chickpea; 2 clove garlic; 1 little onion; 1 egg; 2 tablespoon fresh coriander; 2 tablespoon fresh parsley; 2 spring / forest onion; 1 teaspoon cumin powder (djinten); 1 mespoint cayenne pepper; 1 liter frying oil; 150 milliliters Greek yoghurt for the sauce; 1 clove garlic for the sauce; 1 mespoint cumin powder (djinten) for the sauce

Ingredients

300 gram chickpea
2 clove garlic
1 little onion
1 egg
2 tablespoon fresh coriander
2 tablespoon fresh parsley
2 spring / forest onion

1 teaspoon cumin powder (djinten)
1 mespoint cayenne pepper
1 liter frying oil
150 milliliters Greek yoghurt for the sauce
1 clove garlic for the sauce
1 mespoint cumin powder (djinten) for the sauce

Directions

Puree all ingredients for the falafel in a food processor. Leave to cook in the refrigerator for half an hour.
Stir in the yogurt with the garlic and cumin and season to taste with salt and pepper. Leave to taste in the refrigerator.
Always take a tablespoon falafel and roll a ball with your hands.
Heat the oil in a fryer and fry the balls with 5 in about 3 to 4 minutes until they are golden brown. Let them drain well on kitchen paper and serve warm with the sauce.