Falafel with tahini sauce
gg chickpeas (dried)
Ingredients · Servings 4
- 150 g chickpeas
- 1 white onion
- 1 clove of garlic
- 4 sprigs flat-leaf parsley
- 6 sprigs of coriander leaves
- 1 red chili pepper
- 2 Cardamom capsules
- 1 tsp cumin seeds
- 2 The Mehl
- 1 tsp baking powder
- Salt
- Pfeffer
- 80 g light sesame seeds
- 2 l Die
- 100 g of poured Tahini
- 1.5 tbsp lemon juice
- 1.5 Mayonnaise
Method · 40 min
- Soak chickpeas in plenty of cold water for at least 12 hours (ideally overnight). Drain the chickpeas in a sieve. Important: Do not use pre-cooked chickpeas from a can or jar, as these will not bind properly.
- Finely dice the onions and garlic. Roughly chop the parsley and cilantro, including the tender stems. Clean and wash the chili pepper, then roughly chop it. Toast the cardamom and cumin seeds in a dry pan, then let them cool. Remove the cardamom pods and finely grind the spices in a mortar and pestle.
- Blend chickpeas, onions, garlic, herbs, chili peppers, and spices with baking powder, about 1 tablespoon of cold water, 1 teaspoon of salt, and pepper in a food processor until medium-fine. Add flour and mix in. Cover the dough and chill for 30 minutes.
- Meanwhile, finely purée the tahini with the lemon juice, mayonnaise, and about 100 ml of cold water. The sauce should have a thick, pourable consistency.
- Sprinkle sesame seeds onto a sheet of baking paper. With damp hands, form 12 ping-pong ball-sized balls from the dough and press one side of each ball into the sesame seeds. Cover and chill for 30 minutes.
- Heat frying oil in a large, wide pot to 170 degrees Celsius (use a thermometer!). To check if the oil is hot enough, you can test-fry a small ball first. Fry the falafel in batches in the hot oil for 8–10 minutes until golden brown, drain on paper towels, and serve immediately with sauce or in pita bread (see the following recipe).
white onion (approx. 50 g)
Cardamom pods (pressed)
gg sesame seeds (shelled)
Oil (for deep-frying, e.g. corn oil)
"Baking powder in the falafel dough makes the balls light and fluffy on the inside and crispy on the outside. But be careful: too much of it will cause the dough to fall apart during frying. The mixture also shouldn't be too fine – otherwise the falafel will be dry."
