Zubereitung

1. 1

   Pulse the chickpeas, onion, garlic, parsley, flour and spices in a food processor into a coarse mixture (not too fine).

2. 2

   With damp hands, shape the mixture into about 16 small balls.

3. 3

   Heat the olive oil in a pan and fry the falafel for 15 minutes until golden and crisp all over.

4. 4

   Whisk the tahini with 60 ml water, salt and a squeeze of lemon until smooth. Dice the tomatoes and cucumber, arrange everything in bowls and drizzle with dressing.