Summary

Ingredients

• 1 medium onion (s)
• 3 cloves garlic
• 600 ml vegetable oil
• 2 cans chickpeas, 400 g each
• 1 bunch parsley
• 1 tablespoon sesame paste, (tahini), delicatessen shelf
• 3 tablespoon flour, type 405
• 1 tablespoon sesame seeds
• 0.5 teaspoon ½ ground cumin
• salt and pepper
• 500 ml yogurt

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Instructions

1. Peel the onions and garlic, finely dice the onions and 2 of the 3 cloves of garlic and sauté in 1 tablespoon oil in a saucepan.
2. Drain the chickpeas in a sieve and rinse, then add to the onions. Roast them briefly, then take the pot off the stove. Pluck the parsley and chop finely, finely puree part of it, approx. 2/3 with the sesame paste and the chickpeas.
3. Roast the sesame seeds without fat in a small pan and add to the chickpea puree. Now season with cumin, salt and pepper. Finally add flour to the mixture and knead everything well. Now shape them into small balls with a diameter of approx. 3 cm. Whoever prepares it should now cover the balls and keep them in the fridge until they are deep-fried.
4. In a wide saucepan, preferably with a stick, heat approx. 600 ml of oil and first fry 1 ball until it is well browned, approx. 40 seconds, should it fall apart, add a little more flour to the mixture.
5. For the sauce, finely chop the garlic or press it through a press, pour the yogurt into a small bowl and season with a little salt and pepper. Add the remaining parsley and garlic. Chill the sauce and let it steep for about 20 minutes.
6. Then serve the freshly fried falafel with the sauce.