Summary

Ingredients

• 250 g chickpeas, dried
• 3 clove (s) garlic
• 1 handful parsley
• 1 handful coriander greens
• 1 chilli pepper (s), pitted
• 2 tablespoon flour
• 1 teaspoon Baking powder
• 1 teaspoon ground cumin
• 1 teaspoon coriander, ground in a mortar
• some ginger, just as you like
• 1 tablespoon, leveled salt
• pepper
• Oil, for deep-frying

For the sauce:

• 1 cup sesame paste
• 1 cup water
• 10 tablespoon lemon juice or lime juice
• 1 teaspoon salt
• possibly coriander greens or parsley, chopped, for a green variant

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Instructions

1. Let the chickpeas soak in plenty of water overnight. Pour off the spring water, puree the chickpeas to make a mush.
2. Puree the other ingredients (garlic, parsley, coriander, chilli, plus 2 tablespoons of the chickpea puree). Add this green mass to the remaining puree, mix with the flour, cumin, coriander seeds, baking powder, salt and freshly ground pepper. Possibly add a little water if the mixture is too dry.
3. Form falafel balls, the size of a table tennis ball. These balls can be stored covered in the refrigerator for 1 day.
4. Bake the falafel balls in the deep-frying oil for 2-3 minutes until they are evenly golden brown. They should be crispy on the outside but still soft on the inside. Drain on kitchen towel.
5. For the tahini sauce, mix the ingredients together from sesame paste to coriander green. Serve with the falafel balls.
6. Either serve with hummus and lettuce (cucumber, tomatoes, onions) on plates or fill in pita pockets.
7. You can also serve a mint yogurt with it.