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Wild garlic falafel
Nutrition facts per serving:
- Energy in kcal about 628
- Fat about 25g
- Carbohydrates about 71g
- Protein about 23g

This is needed
for 4 people
Falafels
- 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
Sauce
- 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
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- 4 pita breads
- 2 mini cucumbers, thinly sliced lengthwise
- 2 tbsp wild garlic, leaves torn off
- 1 organic lemon, cut into slices

And that's how it's done
Falafels
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.
Sauce
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.