Baked falafel with yogurt sauce

Ingredients

For 1 serving

• Dried chickpeas60 g
• Onion20 g
• Parsley10 g
• Cuminto taste
• Extra virgin olive oil6 g
• Nonfat Greek yogurt60 g
• Saltto taste

Contains: lactose,

Method

1. The evening before, put the dried chickpeas in a bowl, cover them generously with cold water and soak for 12 hours: falafel are made with raw, not boiled, chickpeas.
2. Heat a conventional oven to 200 °C and line a tray with baking paper. Meanwhile drain the chickpeas and dry them well with a tea towel.
3. Peel the onion and cut it into chunks; wash and dry the parsley. Pulse the chickpeas, onion, parsley, cumin and salt in a food processor until you have a grainy mixture that holds together when squeezed.
4. With damp hands shape 4 slightly flattened patties, set them on the tray and brush both sides with the oil.
5. Bake for 20 minutes, turning them halfway, until golden and crisp outside.
6. Meanwhile stir a pinch of salt into the Greek yoghurt and serve it with the hot falafel.