Preparation
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1Drain the chickpeas and reserve the liquid. Put the chickpeas in a blender with the remaining ingredients and puree them into a fine mass. If it is too thick, add some of the chickpea liquid. Season the dough with the spices.
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2Using moistened hands, shape the dough into large or small balls or loaves as desired. Preheat the oven to 200°C top and bottom heat. Place the falafel on a baking tray, drizzle with a little olive oil and place in the preheated oven. The falafel take about 25-30 minutes until they are crispy and golden brown.
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3Divide the salad/vegetable ingredients onto 4 plates, arrange the falafel on top and garnish with the coconut chips and sprouts. Preparation time: approx. 25 minutes
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
To garnish
1 EL
Coconut chip
1 EL
rung
Ingredients for 4 servings
300 G
Chickpeas (canned, including the liquid)
80 G
Delicate Kölln flakes, gluten-free
1 Federal
fresh parsley
1
clove of garlic
1 EL
fresh coriander
1 TL
ground cumin
1/2 TL
turmeric
1/2 TL
Paprika powder (sweet)
1 prize
nutmeg
1 EL
Salt
2 pinches
pepper
1 EL
olive oil
1 handful
washed lamb's lettuce
3 EL
drained canned chickpeas
1 handful
grated carrot
1 handful
grated red cabbage
