Falafel with sesame paste and salad

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak the chickpeas in 3/4 litres of cold water for at least 24 hours. The next day peel onions and garlic. Finely dice 1 onion and garlic. Drain the chick peas and puree them finely in portions with a chopping stick. Finally add garlic and onion and puree. Season the mixture with salt, pepper and cumin.

2. 2

   Cover and chill for about 1 hour. For the salad, wash and coarsely chop the parsley. Wash, clean and dice the tomatoes. Halve the remaining onion and cut into strips. Wash the cucumber and cut into thin slices. Mix lemon juice, except for 1 teaspoon, some salt and pepper. Stir in olive oil in a thin stream. Add parsley, tomatoes, cucumber and onion and mix well. Season to taste with salt and pepper. Mix yoghurt and sesame paste. Season to taste with salt, pepper and 1 teaspoon of lemon juice.

3. 3

   Mix lemon juice, except for 1 teaspoon, some salt and pepper. Stir in olive oil in a thin stream. Add parsley, tomatoes, cucumber and onion and mix well. Season to taste with salt and pepper. Mix yoghurt and sesame paste. Season to taste with salt, pepper and 1 teaspoon of lemon juice. Form about 20 balls from the chickpea mixture. Heat the oil in a frying pan and fry the falafel in portions for 3-4 minutes while turning. Drain on kitchen paper. Serve with salad and yoghurt sauce. Serve with thin flat bread

4. 4

   Form about 20 balls from the chickpea mixture. Heat the oil in a frying pan and fry the falafel in portions for 3-4 minutes while turning. Drain on kitchen paper. Serve with salad and yoghurt sauce. Serve with thin flat bread

5. 5

   25 hours waiting time

Nutrition Facts

KCAL
470 kcal

CARBS
37 g

FATS
27 g

PROTEINS
20 g