Falafel with Yogurt Dip

Ingredients

• 2 small cans chickpeas (265 g drained weight)
• 1 onion
• 1 Garlic clove
• 2 tbsp chopped parsley
• 1 tsp cumin
• Sea salt
• Cayenne pepper
• 4 tbsp flour
• 2 tbsp sesame seeds
• vegetable oil (for frying)
• 200 g yogurt
• 2 tbsp Lime juice
• 2 tbsp chopped mint
• 8 tomato slices
• parsley

Instructions

1. 1.

   Drain the chickpeas in a sieve and let them dry well. Peel the onion and dice finely, peel the garlic clove. Puree the chickpeas, add the diced onion, pressed garlic, and parsley; season with cumin, sea salt, and cayenne pepper. Knead in the flour, wet your hands slightly, form walnut-sized balls and roll some sesame seeds into them. Fry the balls in hot oil for about 3-4 minutes until golden brown. Drain on kitchen paper.

2. 2.

   For the dip whisk yogurt with lime juice and mint. Spoon onto a bowl, top with tomato slices and parsley leaves, and arrange the falafel balls on top.