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Falafels aux flageolets et sauce yaourt‑citron
Des falafels moelleux à base de flageolets blancs, relevés d'ail, de cumin et de persil, puis dorés à la poêle et finis au four. Accompagnés d'une sauce yaourt‑citron parfumée au cumin, ils sont parfaits pour un repas réconfortant en hiver.
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Cost Breakdown
Critical Success Points
- • Préparer la pâte à falafel (step 2) – la texture doit rester légèrement granuleuse pour que les boules tiennent.
- • Chauffer l'huile à bonne température (step 4) – une huile trop froide rend les falafels gras, trop chaude les brûle.
- • Frire les falafels sans les surcharger (step 5) – garantit une dorure uniforme.
- • Finition au four (step 6) – assure une cuisson intérieure et une texture légèrement croustillante.
Safety Warnings
- • Manipuler l'huile chaude avec précaution ; éviter les éclaboussures.
- • Utiliser des gants ou un manche long pour sortir la plaque du four chaud.
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