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To make the cucumber dip:
- 1/2 cucumber
- 200g of organic Sojade Natural Soya yoghurt alternative
- 1 tablespoon of chopped mint
- 1 tablespoon of lemon juice
- Salt
- Pepper
To make the falafels:
- 250g of spli peas
- 1 spring onion
- 2 garlic cloves
- 4 springs of coriander
- 4 springs of parsley
- 1 sprig of mint
- 1/2 teaspoon of bicarbonate of soda
- 2 tablespoons of cumin
- 1 tablespoon of flour
- 3 tablespoons of olive oil
- Salt, pepper
Preparation steps
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Soak the split peas overnight.
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Make the falafels. Drain the split peas and combine with the onion, garlic, coriander, parsley, mint, bicarbonate of soda, cumin, salt, pepper and flour.
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Lightly oil your hands and form the mixture into walnut-sized balls. Place them onto a baking tray lined with greaseproof paper. Bake in the oven for approximately 15 minutes.
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Heat the olive oil in a frying pan and fry the falafels for 5 minutes until golden. Your split pea falafels are ready!
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Prepare the cucumber dip. Grate the cucumber and squeeze to remove all liquid.
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Add the Sojade Natural Soya yoghurt alternative to the grated cucumber along with the mint and lemon juice. Season to taste with salt and pepper. Your cucumber dip is ready!
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Serve the falafels on a bed of salad with the cucumber dip on the side.