Summary

Ingredients

• 300 g chickpeas, dried
• Water for soaking
• 100 g onion (s)
• 2 cloves garlic)
• 8 stalk / s parsley, smooth
• 1 teaspoon cumin, whole
• 1 teaspoon coriander seeds
• 0.5 teaspoon ½ chilli flakes
• 2 teaspoons tartar baking powder
• salt and pepper
• 2 tablespoon flour
• 80 g sesame seeds, lihter colored, peeled
• 2 liters oil for deep-frying

For the sauce:

• 1 teaspoon cumin, whole
• 4 tablespoon tahini
• 250 ml whole milk yogurt
• 1 clove garlic
• 3 tablespoon lemon juice
• 0.5 teaspoon ½ salt
• 1 pinch (s) chilli flakes
• 3 tablespoon olive oil

Also: (for the side dishes)

• 250 g red cabbae
• 3 tablespoon lemon juice
• 0.5 teaspoon ½ salt
• 1 teaspoon sugar
• 4 stalks dill
• 1 small cauliflower
• 1 large eggplant (s)
• 1 teaspoon paprika powder, noble sweet
• 3 tablespoon olive oil
• 4 stalks mint
• 8 stalks parsley, smooth
• 4 tablespoon pomegranate syrup

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Instructions

1. Soak the chickpeas in plenty of cold water for at least 8 hours or overnight. Drain in the sieve.
2. Cut the onions and garlic into fine cubes. Roughly cut the parsley. Roast the cumin and coriander seeds in a pan without fat and grind finely in a mortar.
3. Finely puree the chickpeas, onions, garlic, parsley, spices, baking powder, 2 tablespoons of water, 1 tablespoon of salt, pepper and flour in the food processor. Cover and chill for 30 minutes.
4. For the sauce, roast the cumin in a pan and grind it finely. Puree with tahini, yogurt and garlic. Season with lemon juice, salt and chilli flakes, stir in the oil.
5. Clean and finely chop the red cabbage. Mix with lemon juice, salt and sugar. Knead vigorously with your hands. Let it steep for 10 minutes. Chop the dill and mix in.
6. Cut the cauliflower into small florets and the aubergine into 2 cm pieces. Mix in a bowl with salt, paprika and oil. Fry brown on a baking tray lined with baking paper in a hot oven at 220 ° C (top / bottom heat, convection: 200 C) for 25 - 30 minutes.
7. Shape the dough into 18 balls with wet hands. Pour the sesame seeds into a small bowl, press the falafel into the sesame seeds from one side.
8. Heat the oil in a saucepan until bubbles appear on the wooden spoon handle (170 ° C). Fry the falafel in portions for 8-10 minutes until golden brown. Drain on kitchen paper.
9. Serve the falafel with the tahini sauce, red cabbage, cauliflower and eggplant mixture, mint, parsley and pomegranate syrup. Thin flatbread goes well with it.