Green Chickpea Balls (falafel) with Sesame Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 13 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 180 g chickpeas, dried
- 1 spring onion (s)
- 1 clove garlic, young, fresher
- 1 tablespoon coriander greens, fresher
- 2 tablespoon parsley, smooth
- 1 teaspoon baking powder or baking soda
- 0.5 teaspoon ½ cumin
- 0.5 teaspoon ½ cayenne pepper
- 1 tablespoon lime juice
- Salt pepper
- Oil, for deep-frying
- 120 g sesame paste, (tahini)
- 60 g yourt
- 60 ml water
- 1 clove garlic, young, fresher
- 0.5 ½ lime (s), juice from it
- 1 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas in water overnight, for at least 12 to 14 hours. Drain through a sieve and drain well. Important: do not cook!
- Finely chop the spring onion, chop a peeled clove of garlic and herbs. Place in a bowl with the chickpeas, add the lime juice, baking powder (alternatively baking soda) and the spices. Puree everything finely or turn through a meat grinder twice.
- Form small balls with slightly moistened hands. From the mass you get 10-12 balls of about 40 grams.
- Heat the vegetable oil in a saucepan to 180 degrees and fry the falafel in portions for 3 to 4 minutes until crispy. Drain on a plate with paper towels.
- Sesame sauce:
- The basis of the sesame sauce is tahini, the sesame paste. You can get these in health food stores and Turkish shops. It tastes similar to peanut butter.
- For the sesame sauce, peel 1 clove of garlic, use a garlic press to stir with tahini, yoghurt and about 60 ml of water in a bowl to form a creamy sauce. Add sugar and lime juice to taste.
- Suggestion for serving:
- Toast the pita pockets, arrange white cabbage salad with diced cucumber and tomatoes in the pita pockets and serve on a plate with the falafel and two tablespoons of sesame sauce.
- A strong, sugar-sweet black tea with mint goes well with it.
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