Chilli-falafel with cucumber salad and sesame dip

Name: Chilli-falafel with cucumber salad and sesame dip
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 TSP Sesame seed; 1 TABLESPOON Sesame paste (tahini); 150 g Greek cream yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 Stem(s) Parsley; 2 can(s) (425 ml each) Chickpeas; 1 medium onion; 2 Garlic cloves; 1-1 1/2 TSP. Sambal Oelek; 1 Egg yolk (size S); 2 TABLESPOONS Breadcrumbs; 1 TABLESPOON Flour; 7-10 Tbsp Cumin; 1 Cucumber; 2-3 TABLESPOONS White wine vinegar; 1 TABLESPOON Oil; 1 l oil for frying

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3 TSP Sesame seed
1 TABLESPOON Sesame paste (tahini)
150 g Greek cream yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 Stem(s) Parsley
2 can(s) (425 ml each) Chickpeas
1 medium onion
2 Garlic cloves
1-1 1/2 TSP. Sambal Oelek
1 Egg yolk (size S)
2 TABLESPOONS Breadcrumbs
1 TABLESPOON Flour
7-10 Tbsp Cumin
1 Cucumber
2-3 TABLESPOONS White wine vinegar
1 TABLESPOON Oil
1 l oil for frying

Directions

1
Roast sesame seeds in a pan without fat. Mix sesame paste and yoghurt. Season dip with salt, pepper and a little sugar. Stir in sesame seeds loosely. Wash parsley, shake dry.
2
Pluck leaves from 2 stems and chop finely. Cut leaves of 4 stems into thin strips. Drain the chickpeas, rinse briefly and drain. Peel onion and garlic and chop finely.
3
Finely puree the chickpeas, onion, garlic, sambal oelek and chopped parsley. Mix with egg yolk, breadcrumbs and flour, season to taste with salt, pepper and cumin and chill. Wash and clean the cucumber and cut or slice it thinly.
4
Mix parsley strips, vinegar, 1 tablespoon of oil and cucumber slices and season to taste with salt, pepper and a little sugar. Form about 20 small balls from the falafel mixture. Bake in hot frying fat (approx. 180 °C) in portions for 4-5 minutes until golden brown.
5
Drain on kitchen paper. Arrange cucumber salad, dip and falafel.