Falafel with hummus and salad

Ingredients for 6 servings:

• 330 g chickpeas, dried, approx.
• 1 bunch coriander, fresh
• 1 bunch of parsley
• 1 large onion(s)
• 2 garlic cloves
• 1 tsp cumin powder
• 2 chili peppers
• 1 tbsp curry powder, mild
• 1 ½ tsp salt
• 1 tsp black pepper
• 1 sachet of baking powder
• 2 tbsp lemon juice
• 4 tbsp flour
• 100 ml water, up to 150 ml
• 1 liter sunflower oil or rapeseed oil for frying
• 170 g dried chickpeas, approx., alternatively approx. 300 g unseasoned hummus
• 500 g natural yogurt
• ½ tsp salt
• 1 tbsp lemon juice
• 1 tsp sugar
• ½ tsp black pepper
• 1 small jar of Harissa (approx. 50 g), or as desired
• 1 kg of tomatoes or cucumbers, green salad, etc.
• 1 large onion(s)
• 2 garlic cloves
• 100 ml olive oil
• 50 ml balsamic vinegar
• 1 tbsp Provençal herbs or salad herbs
• 2 tsp mustard
• 4 tbsp mayonnaise
• 1 tbsp tomato paste
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

oriental and vegetarian

For the falafel, soak the chickpeas in water for 24 hours, then rinse. Wash the cilantro and parsley, shake dry, and roughly chop. Peel the onion and garlic and chop into large pieces. Puree all ingredients, except the oil and flour, using a hand blender. Gradually add the flour. Heat about 1.5 to 2 cm of oil in a pan. Fry the falafel over medium heat. On a 9-speed setting, this is level 6. To deep-fry, scoop out a small amount of the mixture with two tablespoons, smooth it out, and drop it into the hot oil. Fry both sides until light brown. Stay close to the pan at all times to prevent the falafel from burning. For the hummus, soak the chickpeas for 24 hours. Then rinse and cook until tender. Rinse the cooked chickpeas and puree them with the remaining ingredients, using a hand blender. For the salad, puree all ingredients except the tomatoes. Chop the tomatoes as desired and mix with the dressing. The dressing also pairs well with cucumbers or green salad.