For the falafels, drain the chickpeas, rinse and drain well. Wash the herbs and shake dry. Pluck off the parsley leaves. Roughly pluck coriander with stalks. Peel onion and chop roughly. With chuckle
Wash organic lime hot, dab dry and finely grate the skin. Squeeze the lime. Knead 3 tbsp lime juice, lime zest, 1 tsp cumin, 1⁄2 tsp cardamom, curcuma paste, baking powder and flour with the chickpea mixture. Season with salt. Cover and chill for at least 4 hours.
For the salad, wash and clean the red cabbage and cut it into strips from the stalk. Peel, wash and roughly grate the carrots. Wash and clean the fennel and cut or slice it. Cut dates into small pieces. Halve remaining limes and squeeze. Mix 4 tablespoons oil, lime juice (approx. 6 tablespoons), 1⁄2 tsp. cumin, salt, pepper and 1 tablespoon sugar. Knead with red cabbage. Fold in remaining salad ingredients.
Divide the falafel mixture into 16-18 portions and form into talers (approx. 5 cm Ø each) in the palms of your hands. Turn the talers in sesame seeds. Heat approx. 4 tbsp. oil in portions in a coated pan and fry the thalers for approx. 2 minutes on each side to form falafels. Drain on kitchen paper and keep warm at 80 °C until serving in the oven. The cumin yoghurt is delicious with it.