Falafel with Sesame

Ingredients

• Chickpea 10 oz
• Onion 1 head
• Garlic 4 cloves
• Meyer Lemon Juice 4 spoons
• Chopped Sage Leaves 1 tablespoon
• Cilantro 2 spoons
• Mild Chili Spice 0 oz
• Ground Cumin 2 spoons
• Ground coriander 1 tablespoon
• Glutinous Rice Flour 2 spoons
• Vegetable Oil 2 spoons
• Activated Baking Soda ½ spoons
• Sesame bun 2 spoons
• Natural Yogurt 0 fl oz
• Tahini 0 oz
• Herbs to taste
• Salt to taste

Step-by-Step Guide

Step 1

Soak the chickpeas overnight. In the morning, drain them in a colander and let the excess water drip off for at least half an hour.

Step 2

Chop the onion, three cloves of garlic, and the parsley with cilantro.

Step 3

Blend everything together in a blender, adding two tablespoons of lemon juice.

Step 4

Add the rice flour mixed with baking soda, cumin, chili pepper, and coriander, then pour in two tablespoons of water. Mix well. If time permits, refrigerate the dough for at least half an hour to make it easier to shape the falafel.

Step 5

For the sauce, thoroughly mix the yogurt with tahini, add two tablespoons of lemon juice, a crushed clove of garlic, and season with salt. The sauce should have a consistency similar to that of liquid honey, so if necessary, add more yogurt or tahini.

Step 6

With wet hands, shape the dough into small, very firm discs (each weighing about 25 g). Sprinkle them with sesame seeds.

Step 7

Heat a skillet with oil to 355°F. Fry the falafel for about two minutes on each side. Transfer to a paper towel to drain excess oil.

Step 8

Serve with a yogurt-tahini sauce.