Buckwheat Falafel

Ingredients

• 250 g chickpeas
• 2 cloves garlic
• 1 onion
• 1 tbsp tahini (sesame paste)
• 1 bunch Coriander
• 0.5 tsp ginger powder
• 0.5 tsp chili powder
• 100 g buckwheat flour
• 160 ml water
• Salt
• oil (for frying)

Instructions

1. 1.

   Finely chop the coriander, reserving a few leaves for garnish.

2. 2.

   Soak chickpeas in cold water for at least 12 hours, drain, rinse hot, let dry and blend in a processor. Peel garlic and press into the puree. Peel onion, finely chop and add. Mix tahini, ginger and coriander into the puree, then stir in enough buckwheat flour to form a firm dough. Season with salt and shape about 4‑cm balls with damp hands.

3. 3.

   Fry in hot oil for about 4 minutes until golden brown. Remove with a slotted spoon and drain on paper towels. Serve the buckwheat falafel garnished with remaining coriander leaves.