Mini falafel in a lettuce leaf with beetroot dip
Zutaten:
Falafel balls
- 1 tin of chickpeas (400 g)
- 1 clove of garlic
- 1 tsp ground cumin
- 1/2 tsp baking powder
- 2 tbsp flour
- Salt, pepper
- 2 tbsp chopped parsley
- Lettuce leaves to serve
Yoghurt dip
- 150 g Greek yoghurt (or plant-based alternative)
- 1 small cooked beetroot (approx. 100 g), peeled
- 1 clove of garlic (optional)
- 1 tbsp lemon juice
- 1 tsp tahini (optional, for more depth of flavour)
- Salt and pepper to taste
- 1 tbsp olive oil
Zubereitung
Blend the ingredients for the dough, shape into small balls, and cook in a frying pan or in the oven until golden brown.
Coarsely chop the beetroot and place it in a blender or bowl with the yoghurt.
Peel the garlic and crush it into the mixture, then add the lemon juice, tahini (if using), olive oil, salt and pepper.
Blend everything together or stir well until you have a smooth, pink dip.
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