Pea and herb falafel with paprika and pepper yogurt
Crispy falafel made from peas and fresh herbs meet a spicy paprika-pepper yogurt. A vegetarian recipe by Johann Lafer, full of flavor and freshness.
Ingredients · Servings 4
- 1 clove of garlic
- 1 red chili pepper
- 1 egg (size M)
- 75 g whole grain breadcrumbs
- 400g thawed frozen peas
- 500 ml vegetable oil
- 1 level teaspoon each of ground cumin and cayenne pepper
- 2-3 stalks each of coriander and tarragon
- 4-5 sprigs each of parsley and mint
- Salt
- Juice and zest of ½ an organic lemon
- 1 TL Honig
- 2 tbsp red peppercorns
- 2 EL Ajvar
- 250g Greek yogurt
- 1 yellow and 1 red bell pepper
- Salt
Method · 45 min
- Puree the peas in a tall mixing bowl using a hand blender until smooth.
- Pluck the herb leaves, peel the garlic, halve and deseed the chili. Chop everything and add it to the pea mixture along with the breadcrumbs, egg, spices, lemon juice, and zest. Mix to form a smooth dough. Cover and let rest for 15 minutes.
- Meanwhile, halve the bell peppers, remove the seeds and membranes, peel and dice finely. Finely crush the peppercorns in a mortar and pestle and mix with the diced bell peppers, yogurt, ajvar and honey; season with salt.
- Preheat the oven to 80°C (175°F). Using two tablespoons, shape the pea dough into small dumplings and fry them in batches in hot oil in a pan for about 3-4 minutes until golden brown. Drain on paper towels. Keep the cooked falafel warm in the oven until all the dough is used. Serve immediately with the yogurt.
clove of garlic
Egg (size M)
- 75 g
wholemeal breadcrumbs
- 400 g
- 500 ml
vegetable oil
Coriander and tarragon stems
2 THE
Ajvar
- 250 g
