Summary

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

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Instructions

1. Soak the chickpeas in water overnight, for at least 12 to 14 hours. Drain through a sieve and drain well. Important: do not cook!
2. 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.
3. Form small balls with slightly moistened hands. From the mass you get 10-12 balls of about 40 grams.
4. 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.
5. Sesame sauce:
6. 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.
7. 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.
8. Suggestion for serving:
9. 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.
10. A strong, sugar-sweet black tea with mint goes well with it.