Vegan Falafel

Ingredients

• 200 g chickpeas (dry)
• 1 bunch spring onions
• 3 Garlic cloves
• 1 bunch parsley
• 3 tsp coriander (ground)
• 1 tsp cumin (ground)
• 0.5 tsp seasoned vegan broth
• 1 tsp Cayenne pepper
• 5 tbsp sunflower oil
• 2 tbsp tahini
• 300 g unsweetened soy yogurt
• 1 lemon
• Pepper
• Sea salt

Instructions

1. 1.

   Soak the chickpeas in plenty of water overnight and let them swell.

2. 2.

   Drain, rinse, and let them dry. Trim the spring onions and slice into thin rings. Peel the garlic and put it with the chickpeas in a food processor. Add parsley and spices, then pulse until well blended; adjust seasoning if needed. Shape the resulting chickpea dough into small balls and press slightly flat. Fry the patties in hot oil for about 4‑6 minutes on each side.

3. 3.

   For the sauce, squeeze the lemon and mix with yogurt, tahini paste, salt, and pepper until smooth. Taste and adjust. Pack the vegan falafel in take‑out bowls, with the sauce separately packaged.