Crispy falafel with tarator sauce

Ingredients

• 300 g dried chickpeas
• 1 bunch fresh flat-leaf parsley
• 1 bunch fresh cilantro
• 1 piece yellow onion
• 3 cloves fresh garlic
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp baking soda
• 1 tbsp wheat flour
• 1 1/2 tsp fine salt
• 1/2 tsp ground black pepper
• 1 l sunflower oil
• 250 ml tarator sauce
• 120 g tahini sesame purée
• 1 piece lemon
• 80 ml cold water
• 1 clove fresh garlic
• 1/2 tsp fine salt
• 4 pieces pita bread
• 2 pieces tomato
• 1 piece cucumber
• 120 g Lebanese pickles or sweet-and-sour pickles
• 12 leaves fresh mint leaves

Method

1. The day before, cover the dried chickpeas generously with cold water and let them soak until they are firm but easily bitten.
2. Drain the chickpeas very carefully, then dry them with a clean towel so the mixture does not become wet.
3. Pulse the chickpeas in a food processor with the herbs, onion, garlic, spices, salt and pepper until you get a coarse green meal that packs together between your fingers without turning into a purée.
4. Incorporate the baking soda and flour, then let the mixture rest in the refrigerator until it is firmer and fragrant.
5. Prepare the tarator sauce by whisking the tahini with the lemon, garlic, salt and cold water until you obtain a pale, smooth and coatable sauce.
6. Shape the falafel with slightly damp hands, compressing them enough to hold together without completely crushing them.
7. Heat the oil in a deep pot; it is ready when a crumb of the mixture immediately floats to the top, sizzling gently.
8. Fry the falafel in small batches, without crowding them, until they are deep golden brown, crispy to the touch and still soft in the center.
9. Drain on paper towels, salt lightly while hot, then serve immediately with the tarator, warm pitas, tomatoes, cucumber, pickles and mint.

Nutrition

Per serving

Energy

627.7 kcal

Protein

17.54 g

Carbohydrate

44.41 g

Fat

42.79 g

Fibre

12.15 g

Calcium

155.58 mg

Iron

6.95 mg

Magnesium

131.99 mg