Falafel with wild garlic
Springtime falafel with fresh wild garlic. Recipe from the Klosterhof - Alpine Hideaway & Spa. It grows right in the woods surrounding this sustainable hotel.
Ingredients
- 300 g Chickpeas Cooked and well drained
- 50 g Orange carrots Organic
- 50 g Yellow carrots Organic
- 25 g Parsley
- 20 g Fresh wild garlic
- 60 g Chopped onion
- 70 g Chickpea flour (if you don't have any, regular flour will work too)
- 40 g Tahini
- 20 g Lemon juice
- 20 g Sunflower oil Organic
- 8 g Salt (1 to 1.5 heaped teaspoons)
- 2 g Ras el Hanout (1 heaped teaspoon)
- 2 g Garam Masala (1 heaped teaspoon)
- 1 g Cayenne pepper (1 level teaspoon)
Instructions
- Preheat the oven to 160 °C (convection).
- Finely grate the carrots.
- Finely chop the parsley, wild garlic, and onion.
- Place the chickpeas in a large bowl and roughly mash them with a fork or potato masher. A slightly chunky texture is ideal, so do not puree them completely.
- Stir in the onion, carrots, parsley, and wild garlic.
- Add the tahini, lemon juice, and sunflower oil.
- Season with salt, ras el hanout, garam masala, and cayenne pepper.
- Finally, fold in the chickpea flour until the mixture is easy to shape. If the mixture is too wet, add a little more chickpea flour.
- Using damp hands, shape the falafel mixture into about 15 small balls, flattening them slightly.
- Arrange the falafel on a baking sheet lined with parchment paper. Bake at 160 °C for about 5 minutes.
- Then, either bake at 180°C for another 5–10 minutes or fry in a pan with a little oil until golden brown.
Serve with a yoghurt and lemon dip, a little extra tahini or a fresh spring salad.