Runner bean falafel with pumpkinseed oil – yogurt dip

4 servings / working time approx. 30 minutes / total time 8 hours

500g Runner beans
1 small celeriac
60g fresh parsley
3 cloves of garlic
2 small or 1 large onion
1 tsp chili powder
1 tbs ground coriander
1 tbs of ground cumin
1 tbs pepper
2 tsp of salt

For the yogurt dip
250g yogurt (soy yogurt)
Salt, pepper, 2-3 tbsp Styrian pumpkin seed oil PGI, optional herbs of your choice


Soak the beans in plenty of water overnight or even longer.

Mince the beans with celeriac, parsley, garlic and onion or use a food processor to chop them up. Mincing works best.  Add all of the spices, mix and knead briefly and shape the mixture into little balls.

In the hot oil deep-fry them until golden brown.

Mix all ingredients for the dip.

Serve the falafel with the dip and fresh salad.