Revithokeftedes (greek-style falafel) with yogurt dip
Ingredients
- 250g chickpeas, boiled and blended
- 1 onion finely choped
- 2 cloves of garlic crushed
- 3-4 ts chopped parsley
- 1 ts cumin grated
- 1 ts baking powder
- oil for frying
For the yogurt dip
- 100g greek yogurt
- 2 tbs tahini (sesame paste)
- 1 clove of garlic crushed
- 3 tbs olive oil
- juice of 1/2 lemon
- salt, pepper
Directions
Add all the ingredients except the oil in a blender and work the mixture until you get a smooth and very thick paste. Let it stay in the fridge for 30'.
Wet your hands and shape the chickpeas paste into 24 round balls. Heat in a deep pan enough oil and fry the chickpea-balls for 2'-3' or until they get a nice color. Transfer the "revithokeftedes" to a platter lined with paper towels to absorb any excess oil. Serve them accompanied by the sauce.
For the yogurt sauce, put all the ingredients in a bowl and mix well. Leave it in the refrigerator until the moment of serving.
