Ingredients
Falafel:
- 200 g dried chickpeas
- 1 onion
- 1 clove of garlic
- 5 stalks parsley
- 3 tbs lemon juice
- 1 ts coriander powder
- 2 ts ground cumin
- 4 tbs chickpea flour
- 1 1/2 ts salt
- 800 ml oil for deep-frying
Tahini sauce:
- 1 clove of garlic
- 5 stalks peppermint
- 50 g tahini (sesame paste)
- 150 g greek yogurt
- 1 tbs lime juice
- 50 ml water, lukewarm
- salt, pepper
Preparation
1. Soak the chickpeas in cold water for 8 to 12 hours. Drain the water, thoroughly rinse the chickpeas again in a sieve and let dry.
2. Finely chop the chickpeas in portions (but do not puree) by using a cutter and put in a bowl. Peel onion and garlic and finely chop them. Chop parsley as well and add to chickpeas.
3. Add the lemon juice, spices, flour and salt and thoroughly knead everything. Use an ice cream scoop to divide the mixture into 16 portions, then shape into falafel balls by hand.
4. To make the sauce, peel the garlic and finely chop the peppermint. Stir all the ingredients up to and including the water, stir well and season to taste with salt and pepper.
5. Add oil to the pan, heat on highest level up to the roasting window, then switch to a medium level and place the falafel in the oil.
6. Deep-fry until the turning point is reached. Remove the lid and deep-fry uncovered until the falafel are golden brown.
7. Remove the falafel and allow to drain on paper towel. Serve with sauce.
Tip
- The falafel are often eaten as a doner or in a wrap with fresh salads and vegetables. They also go very well with quinoa, couscous or oven-roasted vegetables.
This recipe has been tested and approved by AMC.
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