Rezept

Runner bean falafel with pumpkinseed oil – yogurt dip

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

Ingredients:
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

 

Preparation:
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.