Falafel with red cabbage salad and tahini sauce

Ingredients for 4 servings:

• 300 g chickpeas, dried
• 100 g onion(s)
• 2 garlic cloves
• 8 sprigs parsley, flat
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp chili flakes
• 2 tsp cream of tartar baking powder
• salt and pepper
• 2 tbsp flour
• 80 g white sesame seeds, peeled
• 2 liters of oil for frying
• 1 tsp cumin seeds
• 4 tbsp tahini
• 250 ml whole milk yogurt or vegan yogurt
• 1 garlic clove(s)
• 3 tbsp lemon juice
• ½ tsp salt
• 1 pinch of chili flakes
• 3 tbsp olive oil
• 250 g red cabbage
• 3 tbsp lemon juice
• ½ tsp salt
• 1 tsp sugar
• 4 sprigs of dill
• 1 small cauliflower
• 1 large eggplant(s)
• 1 tsp sweet paprika powder
• 3 tbsp olive oil
• 4 sprigs of mint
• 8 stalks of parsley, flat
• 4 tbsp pomegranate syrup

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 10 hours 10 minutes

vegetarian

Soak the chickpeas in plenty of cold water for at least 8 hours or overnight. Drain in a sieve. Finely dice the onions and garlic. Roughly chop the parsley. Roast the cumin and coriander seeds in a dry pan and finely grind in a mortar and pestle. Finely puree the chickpeas, onions, garlic, parsley, spices, baking powder, 2 tablespoons of water, 1 tablespoon of salt, pepper, and flour in a food processor. Cover and chill for 30 minutes. For the sauce, roast the cumin in a pan and finely grind in a mortar and pestle. Puree with the tahini, yogurt, and garlic. Season with lemon juice, salt, and chili flakes, and stir in the oil. Trim and finely chop the red cabbage. Mix with the lemon juice, salt, and sugar. Knead vigorously with your hands. Let stand for 10 minutes. Chop the dill and mix in. Cut the cauliflower into small florets and the eggplant into 2 cm pieces. In a bowl, mix with salt, paprika, and oil. Roast on a baking sheet lined with baking paper in a hot oven at 220°C (top/bottom heat: 200°C) for 25-30 minutes until browned. Using wet hands, form 18 balls from the dough. Place the sesame seeds in a small bowl and press the falafel into the sesame seeds on one side. Heat the oil in a saucepan until bubbles form on the handle of a wooden spoon (170°C). Fry the falafel in batches for 8-10 minutes until golden brown. Drain on kitchen paper. Serve the falafel with the tahini sauce, red cabbage, the cauliflower and eggplant mixture, mint, parsley, and pomegranate syrup. Serve with thin flatbread.