Chickpea Balls with Sesame Paste

Ingredients

• 250 g chickpeas
• 1 onion
• 1 Garlic clove
• 1 bunch small parsley
• 1 tsp cumin
• Sea salt
• Cayenne pepper
• 4 tbsp flour
• 2 tbsp sesame seeds
• oil (for frying)
• 350 g chickpeas
• 3 Garlic cloves
• 2 lemons (juice)
• Salt
• 1 tsp cumin
• 150 g tahini (store‑bought sesame paste)
• 1 red chili pepper (chopped)

Instructions

1. 1.

   Soak falafel chickpeas overnight, then drain and simmer in a pot covered with water for about 40 minutes.

2. 2.

   Peel and finely dice the onion, peel the garlic, wash and dry the parsley. Shake off leaves and finely chop. Puree the chickpeas, stir in the diced onion, pressed garlic, and chopped parsley, season with cumin, salt, and cayenne pepper. Knead in flour, form walnut‑size balls with wet hands while rolling in a bit of sesame seeds, then fry in hot oil for about 3–4 minutes until golden brown. Drain on kitchen paper.

3. 3.

   Serve garnished with chili, chives, and sesame if desired, accompanied by hummus.

4. 4.

   Soak the additional chickpeas overnight, drain, simmer covered with water for 40 minutes, then puree with a hand blender. Peel and grate the garlic cloves with salt. Add to the chickpeas, mix in tahini, lemon juice, chili, cumin, season with salt, cover and chill for 30 minutes.