Falafel
4-5 sprigs of cilantro
Salt
2 tablespoons of tahini
- Juice of half a lemon
1-2 tablespoons of olive oil
Salt
Roasted sesame seeds
Place the chickpeas in a mixing bowl, add water, and let them soak overnight. Transfer the soaked and drained chickpeas to your food processor. Add the roughly chopped onion, garlic, parsley, and cilantro leaves. Add salt, pepper, cumin, and red pepper flakes, and process everything until slightly lumpy. Note: Be careful not to make it a complete puree. Add 2-3 tablespoons of flour to this mixture and knead. Form walnut-sized balls from the mixture. Heat a pan with sunflower oil. Add the falafels to the heated oil and fry them. Remove the fried falafels to a paper towel to drain excess oil.
For the sauce: In a mixing bowl, whisk together the strained yogurt and tahini. Add the lemon juice, olive oil, and salt, and continue mixing. Then transfer to a serving bowl and garnish with roasted sesame seeds.
To serve: Arrange the prepared falafels on a serving plate. Serve with the prepared sauce.
