Falafel with tahini sauce

Ingredients for 4 servings:

• 250 g chickpeas, dried
• 3 garlic cloves
• 1 handful of parsley
• 1 handful of coriander leaves
• 1 chili pepper(s), pitted
• 2 tbsp flour
• 1 tsp baking powder
• 1 tsp cumin powder
• 1 tsp coriander, ground
• some ginger, just to taste
• 1 tbsp, leveled salt
• n. B. Pfeffer
• frying oil
• 1 cup sesame paste
• 1 cup water
• 10 tbsp lemon juice or lime juice
• 1 tsp salt
• possibly chopped coriander or parsley for a green version

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 30 minutes

vegetarian chickpea balls, recipe from the Middle East

Soak the chickpeas in plenty of water overnight. Drain the water and puree the chickpeas. Puree the remaining ingredients (garlic, parsley, coriander, chili, plus 2 tablespoons of the chickpea puree). Add this green mixture to the remaining puree and mix with the flour, cumin, coriander seeds, baking powder, salt, and freshly ground pepper. Add a little water if the mixture is too dry. Form the mixture into ping-pong ball-sized falafel balls. These balls can be covered and refrigerated for 1 day. Fry the falafel balls in the oil for 2-3 minutes until evenly golden brown. They should be crispy on the outside but still soft on the inside. Drain the balls on kitchen paper. For the tahini sauce, mix together the sesame paste and coriander leaves. Serve the sauce with the falafel balls. Serve either on plates with hummus and salad (cucumbers, tomatoes, onions) or stuff into pita pockets. You can also serve it with mint yogurt.