Falafel with yogurt and sesame sauce

Ingredients for 4 servings:

• 100 g flatbread(s)
• 100 g bulgur
• 400 g chickpeas, dried
• 3 cloves garlic
• 1 small onion(s)
• 1 tsp chili pepper(s), crushed
• Coriander leaves, a few sprigs
• 2 tsp lemon juice
• 1 tsp cumin, ground
• salt and pepper
• vegetable oil
• 2 cloves garlic
• 1 tsp salt
• 250 ml sesame paste
• 150 ml lemon juice
• Cayenne pepper
• 1 ½ tbsp natural yogurt
• Flatbread(s), to serve

Instructions

Working time approx. 45 minutes; Rest time approx. 9 hours; Total time approx. 9 hours 45 minutes

Soak the chickpeas overnight. For the sauce, press the peeled garlic and mix with salt and cayenne pepper. Mix in the sesame paste with a fork and thin with lemon juice, stirring constantly. Finally, mix in the yogurt. For the falafel, tear the bread into small pieces and soak in water for 15 minutes. Cover the bulgur with water in a bowl and let it soak for 15 minutes. Wash and drain the chickpeas. Wash, dry, and finely chop the cilantro leaves. Peel and roughly chop the garlic and onion. Drain the bread and bulgur. Squeeze out the water from the bread and puree it with the chickpeas, garlic, onion, spices, cilantro, and lemon juice until smooth. Mix with the bulgur and season with salt and pepper. Form the mixture into small balls. Heat the frying oil to approximately 190°C and fry the balls until golden brown. Drain on kitchen paper. Quarter the flatbreads, cut them open, spread them with the yogurt sauce and fill them with falafel or serve with salad and dip the falafel in the sauce.