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Ingredients falafel (12 pieces)

200 g dried chickpeas

1 shallot

3 cloves of garlic

1 tsp lemon zest

1 tsp ground cumin

1 tsp ground coriander

1 tsp salt

1 tsp cajun seasoning

½ tsp baking powder

+/- 15 g fresh cilantro

+/- 15 g fresh parsley

1 tbsp olive oil + 1 tbsp extra for drizzling

Pepper to taste

Ingredients tzatziki sauce

125 g Greek soy yoghurt or soy yoghurt

1/3 cucumber

1/2 tsp salt

2 tsp lemon juice

½ clove of garlic

1 tsp fresh cilantro

Pepper to taste

Instructions falafel

1. Soak the chickpeas in cold water overnight. Drain the chickpeas and pat them dry.

2. Preheat the oven to 200 °C.

3. Peel the garlic and cut into pieces. Peel and chop the shallot.

4.Place all ingredients in a food processor and mix until well combined. Do not do this for too long, small grains should still be visible and no pureed thin mass should be formed.

5. Form 12 balls of the mixture (do not pack them too tight). If the mixture falls apart, put it in the food processor for a little longer.

6. Place the balls on a baking tray covered with baking paper. Drizzle enough with olive oil. This will keep the falafel moist and crispy.

7. Bake in the preheated oven for 14 minutes on one side, flip the falafel over and bake for another 10 minutes until golden brown and crispy.

8. Serve with the tzatziki sauce.

Instructions tzatziki sauce

1. Peel the cucumber, cut in half lengthwise and remove the seeds with a spoon. Grate the remaining cucumber.

2. Place the grated cucumber in a colander and let it drain.

3. Chop the cilantro.

4. Peel and squeeze the garlic.

5. Put the yogurt in a bowl and add all the ingredients. Stir well. Taste and season more if necessary.

SERVING SUGGESTION: Delicious with couscous or pita bread and grilled vegetables or salad.

NOTE: Canned chickpeas cannot be used as a substitute for the dried ones as they will make the falafel mushy.

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