Chickpea Balls (Falafel) with Yogurt Sauce and Apricot Dip

Ingredients

• 500 g chickpeas (canned)
• 2 Spring Onions
• 1 Garlic clove
• 1 tsp Baking powder
• 2 tbsp freshly chopped parsley
• 2 tbsp freshly chopped coriander leaves
• 1 tbsp light sesame seeds
• a pinch ground cumin
• Salt
• Cayenne pepper
• breadcrumbs (as needed)
• vegetable oil (for frying)
• 1 red chili pepper
• 5 ripe apricots
• 1 small Shallot
• 1 tbsp butter
• 1 tbsp brown sugar
• 2 tbsp white wine vinegar
• 200 g Greek yogurt
• roasted flatbread (for serving)

Instructions

1. 1.

   Drain the chickpeas in a sieve, rinse and let them drain well. Wash, trim and finely chop the spring onions. Peel and finely chop the garlic. Pulse the chickpeas until fine. Mix in the spring onions, garlic, baking powder, herbs and sesame seeds. Season with cumin, salt and cayenne pepper. Knead in breadcrumbs as needed until the dough is workable. Shape walnut‑size balls with damp hands. Fry portions in hot oil for 5–6 minutes until golden brown. Drain on paper towels.

2. 2.

   For the apricot sauce wash the chili pepper, halve it lengthwise, deseed and slice into thin strips. Boil the apricots, shock them, peel, quarter, pit and cut into narrow slivers. Peel and finely chop the shallot; sauté in hot butter until translucent. Sprinkle with sugar, caramelize, add the chili and apricots, pour in vinegar and simmer for 3–4 minutes over medium heat. Season with a pinch of salt, ladle into bowls and let cool.

3. 3.

   Arrange the falafel on a platter and serve with the apricot sauce, yogurt and roasted flatbread.