Arabic: فلافل Adapted from smitten kitchen
170 g falafel mixture (from the box)
2 medium yellow onions, halved and thinly sliced
3 cloves of garlic, peeled and minced
Few gratings fresh lemon zest
coarse sea salt (depending on broth)
1 1/2 cups vegetable broth (for cooked chickpeas)
A few grinds of black pepper
Big handful of parsley (or a mix of parsley, cilantro and mint would be good too)
1/4 cup pine nuts
Tomato-cucumber “relish” salad
Tahini and plain yogurt
Additional paprika for sprinkling
To make a tomato-cucumber “relish” salad: Chop some tomatoes and a smaller cucumber into very small pieces. Finely chop 1/4 of a small red onion. Mix vegetables and onion in a bowl and dress to taste with olive oil, fresh lemon juice, salt and pepper.
To make lemon-tahini yogurt: Whisk 6 spoonfuls of well-stirred tahini in the bottom of a bowl. Whisk in the juice of a whole lemon, 1 minced garlic clove and 4 tablespoons water until smooth. Whisk in 1 cup plain yogurt, about 1/4 at a time, until smooth. Season with salt.