Crispy Falafels with Tahin Dipping sauce

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30min

•

Easy

Crispy falafels with fresh tahin dip sauce, wonderfully seasoned & 100% veggie. Perfect for the apero, as a snack or for lunch.

Kitchen must haves

Ingredients

What do you need?

Quantity: 4P

500 g chickpeas (soaked the day before)
3 to 4 cloves of look
½ onion
1 kl bicarbonate
1 tbsp scheduled sesame seeds
1 forest parsley
2 Kl Cumin powder
2 Kloriander powder
1 kl pepper
Pepper and salt

Tahin dip sauce:

120 g Tahini (creamy, dry or smoked)
Sap of half a lemon
2 toes look grated
1 tsp of salt
1/2 TL Black pepper from the mill
1/4 TL cumin powder
1 kl grated ginger
3 to 4 tbsp ice water to arrive at the desired thickness
Sniffje Za'atar or smoked pepper powder to finish
Dash of sesame oil to finish
1 TL Agave

Tahin dip sauce:

Preparation method

How do you make this?

The day before, let chickpeas soak. Make sure they are well covered by their double volume of water.

Chickpeas rinse and drain. Dry well with kitchen paper.

Pour the chickpeas into a kitchen robot. Add onion and garlic.

Add salt, pepper, cumin, pepper, powder oriander and bicarbonate.

Add coriander and parsley.

Mix everything in several times.

Scrape the edges well and mix a second time to obtain a texture that is neither too fine nor too thick. If you squeeze a pile into your hands, it must continue to stick together. If that is not the case, you must cut further.

Pour the mixture into a bowl and remove the coarser pieces of chickpeas from the mixture.

Cover the bowl with cling film and keep it fresh for 1 hour.

Heat the frying pan at 175-185 ° C.

Then form the balls of falafel: first wet your hands, or use an ice cream scoop. Throw the falafel balls in the hot fries fat until golden brown baked.

Mix all the ingredients for the sauce, finish with some sesame oil and paprika powder or za'atar.

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