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
Quick Falafel with Chickweed
Quick Falafel with Chickweed

Instructions

  1. 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.
  2. 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.
  3. Bake in the preheated oven at 180 ° C top / bottom heat for 25 minutes.

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