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🍽️ Crispy Falafel with Roasted Pepper Salsa and Crisp Iceberg Lettuce

450 kcal · 30 min · 4 servings

Ingredients

• Peppers, red 4 pcs
• Chickpeas 425 g
• Shallots 2 pcs
• Lemons 1 pc
• Parsley, fresh 25 g
• Iceberg lettuce 1 pc
• Raz el Hanout spice pinch
• Salt pinch
• Pepper, black ground pinch
• Eggs 1 pc
• Wheat flour, Type 405 6 tsp
• Cream cheese, plain 1 tbsp
• Honey 8 g
• Oil 5 tbsp
• Sesame, white 2 tbsp
• Olive oil 2 tbsp
• Sugar pinch

Instructions

1. 1. Preheat the oven to 250 degrees Celsius using top and bottom heat.
2. 2. Wash the bell peppers thoroughly.
3. 3. Cut the peppers in half lengthwise.
4. 4. Remove the green stem and the seeds.
5. 5. Place the pepper halves cut-side down on a baking sheet.
6. 6. Roast the peppers in the oven for about 15 minutes.
7. 7. Remove the peppers when the skin starts to blacken.
8. 8. Drain the chickpeas in a sieve.
9. 9. Halve the shallots and peel them.
10. 10. Dice the shallots finely.
11. 11. Wash the lemon.
12. 12. Cut the lemon in half.
13. 13. Squeeze the juice from the lemon.
14. 14. Wash the parsley.
15. 15. Shake the parsley dry.
16. 16. Pluck the parsley leaves from the stems.
17. 17. Chop the parsley leaves into fine strips.
18. 18. Halve the iceberg lettuce.
19. 19. Remove the hard core from the lettuce.
20. 20. Cut the lettuce into bite-sized pieces.
21. 21. Wash the cut lettuce pieces.
22. 22. Spin the lettuce dry.
23. 23. Place the chickpeas in a tall container.
24. 24. Add one tablespoon of lemon juice to the chickpeas.
25. 25. Add half of the diced shallots.
26. 26. Add half of the chopped parsley.
27. 27. Puree the mixture until smooth.
28. 28. Season the mixture with the spice mix.
29. 29. Salt and pepper the mixture to taste.
30. 30. Add an egg to the mixture.
31. 31. Add flour to the mixture.
32. 32. Knead everything well.
33. 33. Place the mixture in the fridge for a while.
34. 34. Remove the roasted peppers from the oven.
35. 35. Let the peppers cool down briefly.
36. 36. Dice the peppers into pieces of about 0.5 centimeters.
37. 37. Place the pepper cubes in a bowl.
38. 38. Add the remaining parsley to the peppers.
39. 39. Add cream cheese to the peppers.
40. 40. Add honey to the peppers.
41. 41. Salt and pepper the pepper mixture.
42. 42. Mix all salsa ingredients well.
43. 43. Heat oil in a pan over medium heat.
44. 44. Take the falafel mixture out of the fridge.
45. 45. Scoop the mixture with a spoon.
46. 46. Form about 12 to 14 portions.
47. 47. Place the portions in the hot pan.
48. 48. Lightly flatten the falafel with a spatula.
49. 49. Form patties with a height of about 1.5 centimeters.
50. 50. Fry the falafel for 5 to 6 minutes on the first side.
51. 51. Fry the falafel for 5 to 6 minutes on the second side.
52. 52. The falafel should be golden brown and crispy.
53. 53. Sprinkle sesame seeds on the falafel before flipping.
54. 54. Sprinkle sesame seeds on the falafel again after flipping.
55. 55. Place two tablespoons of olive oil in a bowl.
56. 56. Add one tablespoon of lemon juice to the oil.
57. 57. Add the remaining shallots to the dressing.
58. 58. Salt and pepper the dressing.
59. 59. Season the dressing with sugar.
60. 60. Drizzle the dressing over the iceberg lettuce.
61. 61. Serve the falafel on plates.
62. 62. Add the pepper salsa.
63. 63. Add the salad.

Nutrition per serving

• kcal: 450
• Protein: 15 g · Fett/Fat: 25 g · Carbs: 40 g