Falafel with Various Sauces

Ingredients

• 250 g chickpeas
• 2 cloves garlic
• 1 onion
• 1 tbsp tahini (sesame paste)
• 1 tsp ground coriander
• 0.5 tsp chili powder
• 100 g buckwheat flour
• 160 ml water
• Salt
• 0.75 l oil (for frying)
• lettuce leaves
• 125 g tahini
• 0.125 l water
• 2 cloves garlic
• 1 tsp freshly chopped mint
• 1 tbsp Lemon Juice
• paprika powder, hot
• chili powder
• Salt
• 2 lime slices
• 250 g yogurt
• 2 tbsp tahini
• 1 Shallot
• 1 bunch chopped parsley
• 0.5 tsp chili powder
• 0.5 tsp cumin
• 1 tomato
• black sesame seeds
• 250 g yogurt
• 3 tbsp tahini
• 1 tbsp honey
• 0.5 tsp grated untreated orange zest
• 0.5 tsp allspice
• 0.5 tsp cinnamon
• 1 tbsp chopped almonds

Instructions

1. 1.

   Soak chickpeas in cold water for at least 12 hours, drain and rinse hot, let dry and blend in a mixer. Peel garlic and press into the puree. Peel onion, finely chop, add to mixture. Mix tahini and coriander well with the puree and gradually stir in buckwheat flour until a firm dough forms. Season with salt and shape 4‑cm thick balls with damp hands.

2. 2.

   Heat oil in a deep fryer and fry the balls over medium heat for about 4 minutes until golden brown. Remove with a slotted spoon and drain on paper towels. Arrange on lettuce leaves.

3. 3.

   Whisk tahini with water until smooth. Peel garlic and press into the tahini. Stir in mint, lemon juice, paprika, chili powder and salt; pour into a small bowl and garnish with lime slices.

4. 4.

   Mix yogurt with tahini. Peel shallot and finely chop, mix with parsley, chili powder, cumin and salt; place in a bowl and garnish with tomato slices and sesame seeds.

5. 5.

   Stir yogurt with tahini and honey. Add orange zest, allspice and cinnamon. In a non‑stick pan toast almonds without oil and sprinkle over the dip.