14-16 FALAFEL
440g chickpeas (boiled)
½ cup parsley
½ cup coriander
60ml water
10g psyllium husks
1-2 tsp cumin seeds
1 tsp salt
1pinch pepper
1 tsp lemon zest
4 tbsp sesame seeds
DIP
140g natural yoghurt
60g hemp seeds, peeled
60ml lemon juice
40g maple syrup
1 tbsp olive oil
1 tsp finely grated lemon zest
1 pinch salt
SALAD
Mixed salad
1 tbsp olive oil
1 tsp mild balsamic vinegar
1 splash lemon juice
1 tsp maple syrup
1 pinch salt
ALLERGENS HIGHLIGHTED IN BOLD
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Preheat the oven to 190°C CircoTherm®
For the falafel, blend the chickpeas, parsley, coriander, water psyllium husks, cumin seeds, salt, pepper and lemon zest in a food processor, or use your hands to make a dough. Shape into balls, roll them in sesame seeds and place them on a baking tray lined with baking parchment.
Bake at 200°C for 15-20 minutes until the falafel are crispy.
Mix the ingredients for the dip to a fine cream with a hand blender or high-performance blender, season to taste.
Mix olive oil, balsamic vinegar, lemon juice, maple syrup and salt for the salad dressing. Rinse and dry the salad, and pour over the salad dressing. Arrange the finished falafel on top of the salad with the hemp dip.