Falafel with Apricot Sauce

For falafel: drain chickpeas well, rinse and drain again. Rinse and dry scallions, chop finely. Peel garlic and chop very finely. Puree chickpeas finely. Combine chickpeas, scallions, garlic, baking powder, herbs and sesame seeds. Season with cumin powder, salt and cayenne pepper. Add breadcrumbs to make malleable dough. With damp hands, form walnut-sized balls. Heat oil in a pan and cook falafel, few pieces at a time, for about 5-6 minutes or until golden brown. Drain on paper towels.

For the apricot sauce: rinse chile pepper, halve and remove seeds and ribs, cut into thin strips. Blanch apricots in hot water, rinse in cold water and peel, pit and cut into thin slices. Peel shallot and chop finely. Heat butter in a pan and saute shallot until soft. Sprinkle with sugar and caramelize slightly, add chile pepper, apricots and vinegar and simmer for about 3-4 minutes on medium heat. Season with a pinch of salt to taste, pour into a bowl and cool.