Spicy falafel with summery yogurt sauce

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 3 cloves garlic
• 600 ml vegetable oil
• 2 cans of chickpeas, 400 g each
• 1 bunch of parsley
• 1 tbsp sesame paste (tahini), deli shelf
• 3 tbsp Flour, Type 405
• 1 tbsp sesame seeds
• ½ tsp cumin, ground
• salt and pepper
• 500 ml yogurt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Fried chickpea balls without soaking

Peel the onions and garlic, finely dice the onions and 2 of the 3 garlic cloves, and sauté in a pan with 1 tbsp of oil. Drain the chickpeas in a sieve and rinse, then add them to the onions. Roast briefly, then remove the pan from the heat. Pluck and finely chop the parsley, then finely puree some of it, about 2/3, with the sesame paste and the chickpeas. Roast the sesame seeds without fat in a small pan and add to the chickpea puree. Season with cumin, salt, and pepper. Finally, add the flour to the mixture and knead everything well. Form them into small balls about 3 cm in diameter. If you’re making them ahead of time, cover the balls and refrigerate until ready to fry. Heat about 600 ml of oil in a wide pot, preferably with a handle, and fry one ball at a time until well browned, about 40 seconds. If it falls apart, add a little more flour to the mixture. For the sauce, finely chop the garlic or press it through a press. Transfer the yogurt to a small bowl and season with salt and pepper. Add the remaining parsley and garlic. Chill the sauce and let it stand for about 20 minutes. Serve the freshly fried falafel with the sauce.