Chickpeas – 6.5 tablespoons
Onion – ½ heads
Garlic – 2 cloves
Lemon juice – 2 tablespoons
Chopped parsley – to taste
Chopped cilantro (coriander) – 2 teaspoons
Red chili pepper – 2 g
Ground cumin (zira) – to taste
Ground coriander – to taste
Rice flour – 2 teaspoons
Vegetable oil – 2 teaspoons
soda – to taste
Sesame – 2 teaspoons
Natural yogurt – to taste
Tahini – 1.5 tablespoons
Greens – to taste
Salt – to taste
1. Soak chickpeas overnight. In the morning, put it in a colander, let the water drain – this takes at least half an hour.
2. Chop the onion, three cloves of garlic and parsley with cilantro.
3. Punch everything in a blender by adding two tablespoons of lemon juice.
4. Add rice flour mixed with soda, cumin, hot pepper and coriander, pour in two tablespoons of water. Mix. If you have time, put the dough in the refrigerator for at least half an hour – so that the falafel is easier to mold.
5. For the sauce, thoroughly mix yogurt with tahini, add two tablespoons of lemon juice, crushed garlic clove, salt. The consistency of the sauce should resemble liquid honey – so if necessary, add yogurt or tahini.
6. With wet hands, mold the dough into small and very dense balls (each weighing about 25 g). Sprinkle them with sesame seeds.
7. Heat the pan with oil to 180 degrees. Fry the falafel for about two minutes on each side. Place on paper towel to drain excess oil.
Aluminum frying pan
8. Serve with yogurt-tahini sauce.