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Wild garlic falafel
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 628
  • Fat about 25g
  • Carbohydrates about 71g
  • Protein about 23g
This is needed
This is needed for 4 people
  • 250 g chickpeas, immersed in water for approx. 12 hrs., drained
  • 1 shallot, chopped
  • 1 organic lemon, use grated zest, set aside 2 tbsp of juice
  • 30 g wild garlic, finely chopped
  • 1 tbsp chickpea flour or white flour
  • 0.25 tsp baking powder
  • 2 tbsp toasted sesame seeds
  • 2 tsp vanilla paste
  • 1 tsp salt
  • 2 tbsp tahini (sesame paste)
  • 180 g plain yoghurt
  • 0.25 tsp salt
  • a little pepper
To deep-fry
  • oil for deep-frying
To serve
  • 4 pita breads
  • 2 mini cucumbers, thinly sliced lengthwise
  • 2 tbsp wild garlic, leaves torn off
  • 1 organic lemon, cut into slices
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And that's how it's done
And that's how it's done
Blitz the chickpeas, wild garlic, shallot and lemon zest in a food processor. Add the flour, baking powder, sesame, vanilla paste and salt and knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape the mixture into around 20 walnut-sized balls.
Mix together the yoghurt and tahini, stir in the reserved lemon juice, season.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 180°C. Place the balls in the oil in batches using a slotted spoon, fry for approx. 3 mins. Remove and drain on paper towels.
To serve
Fry the pita breads in a non-stick frying pan (without adding any oil) for approx. 2 mins. on each side, cut open. Spoon the sauce, cucumber and falafel into the breads, garnish with wild garlic. Serve with the lemon wedges.