For the falafel chickpeas, rinse in a sieve with cold water and drain. Wash the parsley and shake dry. Coarsely chop the leaves. Peel and chop 1 onion and garlic. Puree the chickpeas and parsley with a hand blender, adding 1-2 tbsp. water if necessary.
Stir in egg yolk, 3 tbsp. breadcrumbs and flour. Season with 1 tsp. salt and 1 pinch of cumin. Form approx. 16 small rolls (each approx. 2 cm Ø) from the mixture. Arrange on a plate.
For the meatballs, knead minced beef with 3 tbsp. breadcrumbs, almonds, shaved Hanout, 1⁄2 tsp. salt and pepper. Shape the mixture into small balls (approx. 3 cm Ø each) with moistened hands.
Arrange on a plate.
Clean broccoli, wash it, cut it into florets. Clean mushrooms, rub with kitchen paper if necessary. Dab beef fillet dry and cut into cubes (à approx. 2 x 2 cm). Rinse shrimps cold and dab dry.
Arrange everything in bowls or on plates.
Roast sesame seeds in a pan without fat, put them in a small bowl. Peel the remaining onion. Put oil with onion in the fondue pot. Heat on the stove. Place on the chef's plate. Cook the prepared ingredients at the table in portions in the hot oil for 4-5 minutes using the forks.
Turn in sesame seeds as desired. Place dips on top and add Naanbread or flat bread as desired.