Falafel with sesame
3 servings
25 minutes
A very spicy and beautiful version of falafel. The "dough" includes an impressive set of spices: chili, cumin and coriander. Immediately before deep-frying, the balls are sprinkled with sesame.
1
Soak the chickpeas overnight. In the morning, drain them in a colander and let the water drain for at least half an hour.
- Chickpeas: 250 g
2
Chop the onion, three cloves of garlic, and parsley with cilantro.
- Onion: 1 head
- Garlic: 4 cloves
- Chopped parsley: 1 tablespoon
- Chopped cilantro (coriander leaf): 2 tablespoons
3
Blend everything together, adding two tablespoons of lemon juice.
- Lemon juice: 4 tablespoons
4
Add rice flour mixed with baking soda, cumin, hot pepper, and coriander, and pour in two tablespoons of water. Mix well. If you have time, refrigerate the dough for at least half an hour to make it easier to shape the falafel.
- Rice flour: 2 tablespoons
- Baking soda: 0.5 teaspoon
- Ground cumin: 2 teaspoons
- Red chili pepper: 5 g
- Ground coriander: 1 teaspoon
- Lemon juice: 4 tablespoons
5
For the sauce, thoroughly mix yogurt with tahini, add two tablespoons of lemon juice, crushed garlic clove, and salt. The consistency should resemble liquid honey — so add yogurt or tahini if necessary.
- Plain (natural) yoghurt: 20 ml
- Tahini: 70 g
- Lemon juice: 4 tablespoons
- Garlic: 4 cloves
- Salt: to taste
6
With wet hands, shape small and very dense patties from the dough (each weighing about 25 g). Sprinkle them with sesame.
- Sesame seeds: 2 tablespoons
7
Heat the pan with oil to 180 degrees. Fry the falafel for about two minutes on each side. Place on paper towels to drain excess oil.
- Vegetable oil: 2 tablespoons
8
Serve with yogurt-tahini sauce.
- Plain (natural) yoghurt: 20 ml
- Tahini: 70 g
- Fresh herbs: to taste
