Falafel with Fresh Salad

Ingredients

• 250 g dried chickpeas
• 1 onion
• 2 Garlic cloves
• 1 slice whole grain 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 whole cane sugar

Instructions

1. 1.

   Cover chickpeas with water and soak for 12 hours, preferably overnight. Drain, rinse, and simmer in three times the volume of water for about 60 minutes.

2. 2.

   Peel onion and garlic. Halve the onion and roughly chop one half. Roughly chop the garlic as well. Crumble the toast into large pieces. Drain chickpeas well. Rinse lemon hot, pat dry, and finely grate the zest. Wash parsley, shake dry, pluck leaves, roughly chop, and set aside half.

3. 3.

   In a food processor, combine onion cubes, garlic, bread, chickpeas, lemon zest, and half the parsley; pulse until finely chopped. Add baking powder, tahini, cumin, coriander, chili, salt, and pepper; blend well. Taste the mixture and let it rest for about 30 minutes.

4. 4.

   Meanwhile, wash, trim, and finely chop the baby lettuces or tear them into small pieces. Wash tomatoes and halve them. Peel cucumber and cut into chunks. Slice remaining onion into thin strips. Wash mint, shake dry, and roughly chop.

5. 5.

   For the dressing, halve the lemon and squeeze out the juice. Whisk lemon juice with 4 tbsp oil, whole cane sugar, 2–3 tbsp water, salt, and pepper. Toss salad, tomatoes, cucumbers, parsley, mint, and onion with the dressing and adjust seasoning.

6. 6.

   With damp hands shape the falafel mixture into 12–16 balls. Heat remaining olive oil in a large pan. Fry the balls for about 10 minutes over medium heat, turning until golden on all sides. Serve falafel with fresh salad.