Falafelsalate und -wraps sind Katelyns Lieblingsgerichte, aber wir haben immer Mühe, gute Falafeln im Laden zu finden. Hier ist also ein Rezept, wie man sie zu Hause zubereiten und zu einem einfachen (und köstlichen) Salat hinzufügen kann.
Category
Lunch
Servings
4
Prep time
20 minutes
Cook time
20 minutes
Falafel salads and wraps are one of Katelyn's favourites, but it can be hard to find a good one in store. So here's a recipe to make falafels at home and add them to a simple (and delicious) salad.
Ingredients
- 1 tsp cumin seeds, toasted and ground
- 1 tsp coriander seeds, toasted and ground
- 200g soaked raw chickpeas
- 1 small onion, peeled and diced
- 3 cloves garlic, smashed
- 1/2 bunch parsley
- 1/2 bunch mint
- 1 tsp bi-carb soda
- 1 lemon, zested and juiced (juice for the tahini sauce)
- 1 tsp salt
- Black pepper to taste
- 4 tbsp tahini
- Oil for frying
Directions
Add your soaked chickpeas, onion garlic, spices, bi-carb soda and salt to a food processor and blitz until coarse (sand consistency).
- Add the parsley, mint, and lemon zest and blitz again until it forms a loose dough.
- Heat some vegetable, canola or peanut oil to 160°C. Roll your falafel dough into balls and cook for 5-6 minutes or until a nice golden crust is formed on the outside. Remove and place on some paper to dry.
- For the tahini dressing, simply mix the tahini with lemon juice and a pinch of salt.
- Serve with a salad of your choice, I used red cabbage dressed with vinegar, iceberg lettuce, radish, sweet peppers, cherry plum tomatoes and cucumbers. I encourage you to use what is in season where you live.
- Enjoy!
