Sociable falafels with sesame crunch

Name: Sociable falafels with sesame crunch
Cook time: 1 h 15 min
Total time: 5 h 15 min
Yield: 6
Ingredients: 2 can(s) (425 ml each) Chickpeas; 1 collar Coriander; 5 Stem/s Parsley; 1 Onions; 3 Limes; 1 Organic Lime; 7-10 Tbsp ground cumin, cardamom; 2 TEASPOONS Turmeric paste; 7-10 Tbsp salt, pepper, raw cane sugar; 1 TEASPOON Baking Powder; 3 TABLESPOONS Flour; 1 kg Red cabbage; 4 Carrots; 2 Fennel tubers; 8 Dates (without stone); 8 TABLESPOONS Oil; 8 TABLESPOONS Sesame

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

The thalers, crisp on the outside, are highly decorative when accompanied by the refreshing fennel and red cabbage salad. Nice try, both are of course sold out in no time

COOK TIME
75 mins

TOTAL TIME
315 mins

Ingredients

Servings: 6

2 can(s) (425 ml each) Chickpeas
1 collar Coriander
5 Stem/s Parsley
1 Onions
3 Limes
1 Organic Lime
7-10 Tbsp ground cumin, cardamom
2 TEASPOONS Turmeric paste
7-10 Tbsp salt, pepper, raw cane sugar
1 TEASPOON Baking Powder
3 TABLESPOONS Flour
1 kg Red cabbage
4 Carrots
2 Fennel tubers
8 Dates (without stone)
8 TABLESPOONS Oil
8 TABLESPOONS Sesame

Directions

1
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
2
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.
3
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.
4
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.