Falafel with Lamb Mince

Ingredients

• 125 g dried chickpeas
• 400 g lamb mince
• 1 onion
• 2 Garlic cloves
• 2 tbsp freshly chopped coriander
• 2 tbsp freshly chopped parsley
• 1 tsp Pul Biber (dried paprika flakes)
• 0.5 tsp cumin (ground)
• 1 egg
• breadcrumbs (as needed)
• Salt
• Cayenne pepper
• 2 tbsp olive oil
• 12 wooden skewers
• 4 mini flatbreads
• lettuce leaves (for garnish)
• tomato slices (for serving)

Instructions

1. 1.

   Soak the chickpeas overnight in cold water. The next day, drain and rinse them, then pulse in a food processor until finely ground. Peel and finely dice the onion and garlic. Combine the diced vegetables with the chickpea puree, lamb mince, herbs, Pul Biber, cumin, egg, and breadcrumbs; mix well until a firm mixture forms. Season with salt and cayenne pepper.

2. 2.

   Soak the wooden skewers in cold water for about 10 minutes. With damp hands, shape the mixture around each skewer to form patties, then grill on an oiled griddle or pan for about 5 minutes, turning frequently until browned on all sides. Lightly toast the flatbreads on the grill as well. Serve the falafel patties with the flatbread in small bowls, garnished with lettuce leaves and tomato slices.