Wash, clean and dice the tomatoes. Wash parsley, dab dry and chop everything except 3 stems. Mix both with olive oil and vinegar. Season to taste with salt and pepper.
Wash the mint, dab dry, put something aside for garnishing. Cut the rest into fine sticks. Mix yoghurt with mint and season to taste with salt and pepper. For the falafel, put chickpeas on a sieve, rinse and drain.
Peel and finely dice the onion and garlic. Finely chop the parsley that has been put aside. Puree chickpeas, onion, garlic and parsley. Mix with egg yolk, breadcrumbs and flour. Season to taste with salt and pepper.
Shape with moistened hands to approx. 20 longish dumplings. Fry in hot oil in portions for 4-5 minutes until golden brown. Drain on kitchen paper. Serve falafel with salad and yoghurt dip.
Garnish with set aside mint. Flatbread tastes good with it.