Quick Falafel with Chickweed
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 handfuls chickweed
- 1 onion (s), diced
- 250 ml soy milk (soy drink)
- 150 grams flour
- 300 g chickpeas (can), chopped up in a blender
- salt and pepper
- possibly cumin, optional
- some oil
Print Recipe
Pin Recipe Instructions
- Chop chickweed very finely with a chopping knife or knife. Peel and dice the onion. Chop the chickpeas with the soy milk in a blender. Add the flour as an additional glue.
- Mix everything into a dough. Make sure that the dough is well moist - the falafels dry out more in the oven than in the deep fryer. Put the mixture on a greased baking sheet with the ice cream scoop. For the deep-fried flavor, pour a little oil over all of the falafel.
- Bake in the preheated oven at 180 ° C top / bottom heat for 25 minutes.
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