← All recipes

🍽️ Falafel Sandwich with Mango Chutney

600 kcal · 30 min · 4 servings

Ingredients

• Canned chickpeas 265 g
• Parsley, fresh 60 g
• Organic lemon 1 pc.
• Garlic cloves 1 pc.
• Shallots 2 pc.
• Wheat flour, Type 405 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Mango 1 pc.
• Oil 7 tbsp
• Beet syrup 1 tsp
• Balsamic vinegar, light 2 tbsp
• Chili, ground pinch
• Mini cucumbers 2 pc.
• Salad mix 50 g
• Sesame, white 20 g
• Baguette 2 pc.

Instructions

1. 1. Place the chickpeas in a sieve and let them drain well.
2. 2. Wash the parsley thoroughly, shake it dry, and remove the thick stems.
3. 3. Finely chop the parsley.
4. 4. Wash the lemon.
5. 5. Grate about one teaspoon of the lemon zest.
6. 6. Cut the lemon in half and squeeze out the juice.
7. 7. Peel the garlic and chop it finely.
8. 8. Cut the shallots in half and peel them.
9. 9. Dice the shallots into small cubes.
10. 10. Place the chickpeas, two-thirds of the parsley, half of the shallots, the garlic, the lemon zest, two tablespoons of lemon juice, and flour into a tall container.
11. 11. Blend the ingredients into a mixture.
12. 12. Season the mixture with salt and pepper.
13. 13. Place the chickpea mixture in the refrigerator.
14. 14. Peel the mango.
15. 15. Cut the flesh away from the pit.
16. 16. Cut the mango flesh into very small cubes.
17. 17. Heat one tablespoon of oil in a pan over medium heat.
18. 18. Sauté the remaining shallots for about two minutes.
19. 19. Add the mango cubes to the pan.
20. 20. Pour the beet syrup over the mango.
21. 21. Toss the pan for about one minute.
22. 22. Deglaze the pan with vinegar.
23. 23. Let the mixture simmer for about two minutes.
24. 24. Transfer the mango mixture to a bowl.
25. 25. Add the remaining parsley.
26. 26. Season the chutney with chili and lemon juice.
27. 27. Clean the pan.
28. 28. Wash the cucumbers.
29. 29. Slice the cucumbers into thin rounds.
30. 30. Place the cucumber slices in a bowl.
31. 31. Lightly salt the cucumbers.
32. 32. Set the cucumbers aside.
33. 33. Wash the salad greens.
34. 34. Drain the salad greens.
35. 35. Place the sesame seeds on a plate.
36. 36. Lightly wet your hands.
37. 37. Shape the chickpea mixture into patties about 1.5 centimeters thick.
38. 38. Roll the falafel patties in the sesame seeds.
39. 39. Heat six tablespoons of oil in the pan over high heat.
40. 40. Fry the falafel patties for about three to four minutes on each side until golden brown.
41. 41. Slice the baguette open.
42. 42. Spread the mango chutney on the baguette.
43. 43. Top the sandwich with cucumbers, salad, and falafel as desired.
44. 44. Drizzle the remaining chutney over the sandwich.
45. 45. Cut the sandwich in half.
46. 46. Serve the sandwich.

Nutrition per serving

• kcal: 600
• Protein: 17 g · Fett/Fat: 28 g · Carbs: 70 g