Fondue skewer with falafel and lamb

Name: Fondue skewer with falafel and lamb
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 2 stem(s) Mint; 2 TABLESPOONS mayonnaise; 150 g Skimmed milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 TEASPOON black sesame; 1 can(s) (425 ml) Chickpeas; 2 Garlic cloves; 1 Egg Yolk; 1 TABLESPOON Flour; 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper; 1/2 TEASPOON Coriander; 1/2 TEASPOON Cumin; 50 g Sesame; 500 g rendered saddle of lamb; 100 g pickled peppers; 1 package (300 g) Syrian herb flakes; 7-10 Tbsp Lemon and mint

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

2 stem(s) Mint
2 TABLESPOONS mayonnaise
150 g Skimmed milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated rind of 1/2 untreated lemon
1 TEASPOON black sesame
1 can(s) (425 ml) Chickpeas
2 Garlic cloves
1 Egg Yolk
1 TABLESPOON Flour
3 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper
1/2 TEASPOON Coriander
1/2 TEASPOON Cumin
50 g Sesame
500 g rendered saddle of lamb
100 g pickled peppers
1 package (300 g) Syrian herb flakes
7-10 Tbsp Lemon and mint

Directions

1
For the sauce, wash mint and chop finely. Mix with mayonnaise and yoghurt. Season with salt, pepper, lemon peel and black sesame. Drain the chickpeas. Peel garlic. Puree chick peas and garlic in the universal chopper.
2
Knead the puree with egg yolk, flour, breadcrumbs and spices. Form into balls and roll in sesame seeds. Wash the saddle of lamb, dab dry, cut into slices and season with a little salt. Put them on skewers with pickled peppers and deep-fry them in oil heated to 180 °C. Garnish with lemon and mint. Serve with Syrian herb flakes
3
With 6 people: