This recipe is the classic Middle Eastern falafel recipe but with a special touch, since it has Greek style yogurt. Prepare this recipe and surprise everyone.
Falafel is a term used in the Arab gastronomy to refer to a kind of meatballs or croquettes made from chickpeas, which had its origin in the areas that make up the Indian subcontinent. At present it is a very consumed dish in India, the Middle East and Pakistan.
This spectacular combination of flavors allows the diner to enjoy a delicious dish, which is usually served as a starter. In recent years this dish has been making inroads into Western cuisine, thanks to the numerous restaurants specializing in oriental food.
- 5 ounces of potatoes, peeled and cubed
- 2 tablespoons of vegetable oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 1/2 cups fat-free Greek-style yogurt
- 14 ounces canned chickpeas, drained
- 1 bunch fresh coriander, chopped
- Salt and ground black pepper to taste
Boil the water with a pinch of salt. Place the potatoes and cook until they are soft.
Put 1 spoonful of vegetable oil in a frying pan, add the chopped onion and the garlic. Fry until they are transparent.
Drain the potatoes, add the onion and the garlic mixture. Puree until smooth. Add the remaining ingredients and mix well.
Form small pies with clean hands and shape them. Add the remaining oil to the pan and cook over low heat until they are crisp and golden on the outside.
Turn to brown on both sides. Serve with Greek-style yogurt or hot sauce.