Peel and chop the onions. Rinse beans. Boil up with half onions and 1/2 l salted water. Cook on low heat for about 30 minutes
Clean, peel and wash the carrots, cover and steam them in a little salted water for 10 minutes. Crush coriander seeds, drain carrots. Fry both in 1-2 tablespoons of oil. Season. Wash, pluck and sprinkle the coriander. Let it cool down
Soak the buns. Drain and mash the beans, except for 5 tablespoons of water. Season with salt and pepper, cool down
Squeeze the buns. Knead with minced meat, egg, rest of onion, salt and pepper. Form approx. 24 meatballs
Halve the bean purée. Peel the garlic. Press 1 clove of garlic into one half of the puree and mix with 3 tbsp. oil. Wash and pluck the sage and dab dry. Fry in 2 tablespoons of oil and take out. Mix frying oil and pesto. Spread the sage over the puree
Press the rest of the garlic into the remaining puree. Mix with tahini, lemon juice, 1 tablespoon of oil, cayenne pepper and cumin. Fry the sesame seeds in 2 tbsp. hot oil, pour over
Fry the meatballs in 2-3 tablespoons of hot oil all around about 6 minutes. Arrange everything. Served with: thin flatbread