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🥗 Crispy Falafel with Fresh Vegetable Salad

410 kcal · 30 min · 4 servings

Ingredients

• 250 g dried chickpeas
• 1 onion
• 2 garlic cloves
• 1 slice whole wheat toast
• 1 organic lemon
• 10 g parsley (0.5 bunch)
• 1 tsp baking powder
• 2 tbsp tahini (sesame paste)
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp chili powder
• salt
• pepper
• 2 baby romaine lettuces
• 250 g cherry tomatoes
• 1 cucumber
• 1 red onion
• 10 g mint (0.5 bunch)
• 5 tbsp olive oil
• 1 pinch raw cane sugar

Instructions

1. 1. Cover the chickpeas with water and let them soak for 12 hours (preferably overnight).
2. 2. The next day, drain the chickpeas and rinse them.
3. 3. Simmer the chickpeas in three times their volume of water for about 60 minutes.
4. 4. Let the cooked chickpeas drain well.
5. 5. Peel the onion and the garlic.
6. 6. Halve the onion and chop one half roughly.
7. 7. Chop the garlic roughly as well.
8. 8. Roughly break up the bread.
9. 9. Rinse the lemon under hot water and pat it dry.
10. 10. Finely grate the lemon zest.
11. 11. Wash the parsley and shake off excess water.
12. 12. Pluck the parsley leaves and chop them roughly.
13. 13. Set aside half of the chopped parsley.
14. 14. Add the onion cubes, garlic, bread, chickpeas, lemon zest, and half of the parsley to the food processor.
15. 15. Pulse the ingredients in the food processor until finely chopped.
16. 16. Add baking powder, tahini paste, cumin, coriander, chili, salt, and pepper.
17. 17. Mix all ingredients thoroughly.
18. 18. Season the mixture with salt and pepper to taste.
19. 19. Let the falafel mixture rest for about 30 minutes.
20. 20. Wash and trim the baby salad greens.
21. 21. Chop the baby salad greens into small pieces or tear them by hand.
22. 22. Wash the tomatoes and halve them.
23. 23. Peel the cucumber and cut it into small chunks.
24. 24. Slice the remaining onion into thin strips.
25. 25. Wash the mint and shake off excess water.
26. 26. Roughly chop the mint.
27. 27. Halve the lemon and squeeze out the juice.
28. 28. Whisk the lemon juice with 4 tablespoons of oil, brown sugar, 2–3 tablespoons of water, salt, and pepper.
29. 29. Toss the salad, tomatoes, cucumbers, remaining parsley, mint, and onions with the dressing.
30. 30. Season the salad with the dressing to taste.
31. 31. With wet hands, shape the falafel mixture into 12–16 balls.
32. 32. Heat the remaining olive oil in a large frying pan.
33. 33. Fry the falafel balls for about 10 minutes over medium heat, turning them on all sides.
34. 34. Serve the falafel with the fresh salad.

Nutrition per serving

• kcal: 410
• Protein: 16 g · Fett/Fat: 20 g · Carbs: 39 g