Falafel with tahini sauce

A Middle Eastern classic. With tinned chickpeas it is ready in half an hour.

Ingredients

• 300 g of cooked chickpeas
• 1 onion and 2–3 cloves of garlic
• 1 egg and 2 slices of crustless bread
• half a teaspoon each of cumin and coriander
• half a bunch of parsley, salt, half a teaspoon of baking powder
• for the sauce: 1 tablespoon of tahini, 1 cup of yoghurt, 2 teaspoons of lemon juice, a clove of garlic, cumin

Preparation

1. Blitz the chickpeas with the bread, onion, garlic, egg, parsley and spices. The mixture should stay coarse, not completely smooth.
2. Stir in the baking powder and chill for 15 minutes so it firms up.
3. Shape walnut-sized balls and fry in deep oil until golden all over. Drain on kitchen paper.
4. Combine all the sauce ingredients and serve with the warm falafel.