Falafel Balls with Mint and Curry Dips
Ingredients
- For the falafel
- 2 sm cans chickpeas (about 265 grams or 95 ounces, drained)
- 1 onion
- 1 garlic clove
- ½ bunch parsley
- 1 generous pinch Cumin
- salt
- cayenne pepper
- 4 Tbsps Pastry flour
- 2 Tbsps Sesame seeds
- For the curry dip
- 1 organic Lime
- 100 grams cream cheese
- 50 grams Natural yogurt
- 3 Tbsps Mango chutney
- 2 Tbsps sharp Curry powder
- freshly ground peppers
- For the mint dip
- 150 grams Whipped cream
- 1 splash Lime juice
- 1 tsp sugar
- 2 Tbsps finely chopped mint
- For frying
- 600 milliliters vegetable oil (for frying)
Preparation steps
For the falafel: Drain chickpeas in a sieve. Peel and mince onion and garlic. Rinse parsley and shake dry. Pluck leaves from stems and mince. Puree chickpeas, stir in onion, garlic and parsley and season with cumin, salt and cayenne pepper. Knead in flour. Use damp hands to form walnut-sized balls and roll in some sesame.
For the curry dip: Peel skin off lime. Cut in half and juice one-half. Combine cream cheese, yogurt, lime juice, mango chutney and curry powder. Season with salt and pepper and garnish with lime peels.
For the mint dip: Combine sour cream, a little lime juice, sugar, finely chopped mint, salt and cayenne pepper. Garnish with mint leaves.
Heat oil in a saucepan, and fry falafel balls until golden brown, about 6-7 minutes. Remove falafel balls and drain on paper towels. Serve falafel balls with dips.