Falafel with sesame dip and salad

Name: Falafel with sesame dip and salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 dried chickpeas; 2 small onions; 2 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TEASPOON ground cumin; 2 Federation flat leaf parsley; 250 g Tomatoes; 1 pickled cucumber; 8 leaves Lettuce; 7-10 Tbsp Juice of 1 lemon; 3 TABLESPOONS Olive oil; 250 g Whole milk yoghurt; 2 TABLESPOONS Sesame paste; 100 ml Oil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 dried chickpeas
2 small onions
2 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TEASPOON ground cumin
2 Federation flat leaf parsley
250 g Tomatoes
1 pickled cucumber
8 leaves Lettuce
7-10 Tbsp Juice of 1 lemon
3 TABLESPOONS Olive oil
250 g Whole milk yoghurt
2 TABLESPOONS Sesame paste
100 ml Oil

Directions

1
Soak the chickpeas in 3/4 litres of cold water for at least 24 hours. The next day peel 1 onion and garlic and dice finely. Drain the chick peas and puree them in portions with a hand blender. Add the garlic and onion and puree. Season with salt, pepper and cumin. Cover and chill for about 1 hour.
2
Wash parsley, shake dry and chop coarsely. Wash, clean and dice the tomatoes. Peel and halve the remaining onion and cut into strips. Wash cucumber and cut into thin slices. Wash, clean and cut the lettuce into strips. Mix everything together. Mix lemon juice, salt and pepper. Fold in the oil. Mix the vinaigrette with the salad
3
Mix yoghurt and sesame paste. Season with salt and pepper
4
Form approx. 15 oval balls from the chickpea mixture. Heat the oil in a frying pan and fry the falafel in portions for 3-4 minutes while turning. Serve with salad and yoghurt sauce. Served with thin flatbread
5
waiting time 24 3/4 hours