Mangold Falafel

Ingredients

• 300 g spinach (sautéed)
• Salt
• 300 g chickpeas (canned; drained weight)
• 2 onions
• 4 Garlic cloves
• 3 handfuls herbs (15 g; dill, parsley, coriander)
• Pepper
• chili flakes
• 1.5 tsp ground cumin
• 2 tsp ground coriander
• 280 g whole wheat flour
• 1 tsp Baking powder
• 800 g sweet potatoes (2–3 pieces)
• 1 tbsp butter (15 g)
• 4 tbsp rapeseed oil
• 6 tbsp sesame seeds (15 g)
• 1 tsp black cumin seeds
• 1 tbsp honey
• 2 tbsp tahini (15 g; sesame paste)

Instructions

1. 1.

   For the falafel, clean, wash, chop the spinach and cook in salted water for about 4 minutes. Then drain, rinse with cold water and squeeze out excess moisture. Rinse chickpeas and let them drain. Peel and chop one onion and garlic. Wash herbs, dry shake and pluck leaves; set aside a handful for garnish.

2. 2.

   Mix everything in a bowl, season with salt, pepper, chili flakes, 1 tsp cumin and coriander, then roughly blend. Fold in flour and baking powder and work into a moldable dough, adding more flour or water if needed. Shape the dough into 12 balls and let rest for 5–10 minutes.

3. 3.

   Meanwhile peel remaining onion and sweet potatoes, coarsely dice both and cook in salted water until tender in 15–20 minutes. Drain, add butter, mash roughly and season with salt, pepper and remaining cumin.

4. 4.

   Heat oil in a large pan. Fry the mangold falafel over medium heat for 10 minutes, turning occasionally. Sprinkle sesame on a plate. Toss the falafel in sesame and serve atop the sweet potato mash. Garnish with black cumin, chili flakes and leftover herbs; drizzle honey and tahini.