Fried Chickpea Balls – Falafel

Cover the chickpeas with cold tap water and leave to soak for one night.

Peel the onions and the garlic, coarsely chop the onions.

Rinse the parsley, if using, and pluck from the stems. Pass drained parsley, chickpeas, onions, and garlic through the center disk of a meat grinder. Season the lot with cumin, pepper, coriander, salt and paprika. Add baking soda and knead all ingredients together neatly. Cover and leave to cool.

Meanwhile, cook the sauce: Stir the sesame paste neatly, mix with yogurt, juice of one lemon, parsley, garlic, bell bell pepper and 50 cc of tap water. season with salt.

Cut the chickpea mixture with a tablespoon and arrange it in your hand into small flat balls. Gently press the balls into the shelled sesame seeds from both sides.

Heat the oil in a frying pan (preferably with a thermometer) to 180 degrees.

Bake the balls in batches for 3-4 minutes. Put the lauwam with the sauce on the table.

Tip: Use creamy natural yogurt for an even finer result!

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