Wild Garlic Falafel

Ingredients

• 1 clove garlic
• 50 g wild garlic
• 600 g chickpeas (drained weight; canned)
• 3 tbsp tahini (15 g each); sesame paste
• 3 tbsp Lime juice
• 1 tsp Baking powder
• 2 tbsp chickpea flour (15 g each)
• Salt
• Pepper
• 1 tsp ground cumin
• 1 bunch radishes (with greens)
• 1 handful herbs (e.g., baby fennel, parsley)
• 200 g yogurt (3.5 % fat)
• 4 tbsp rapeseed oil
• 4 small flatbreads or naan breads (50 g each)

Instructions

1. 1.

   Peel the garlic. Wash and dry the wild garlic, strip off leaves, set aside some. Rinse chickpeas and drain well. Blend with garlic, wild garlic, tahini, 2 tbsp lime juice and baking powder into a moldable dough; add chickpea flour. Season with salt, pepper and cumin. Shape 32 balls from the mixture and refrigerate.

2. 2.

   Clean radishes, wash them, set aside some small ones with greens, slice the rest thinly. Wash herbs and dry. Season yogurt with remaining lime juice, salt and pepper.

3. 3.

   Heat oil in a hot pan. Fry the balls in 2–3 batches for about 10 minutes until golden brown all around. Keep finished balls warm in a preheated oven at 80 °C (convection 60 °C; gas: level 1). Also heat the breads in the oven for 2–3 minutes.

4. 4.

   Arrange breads on plates. Place reserved wild garlic, radishes, herbs and falafel on top. Drizzle with some yogurt and serve.