Summary

Ingredients

For the falafel:

• 175 g quinoa, colored
• 175 g mountain lentils
• 1 onion (s)
• 3 clove (s) garlic
• 2 ½ cm ginger root
• 1 teaspoon cumin
• 2 teaspoons coriander seeds
• 2 tablespoon olive oil
• 0.5 teaspoon ½ turmeric powder
• 1 pinch allspice powder
• 0.5 teaspoon ½ chilli flakes, Korean
• 1 teaspoon sea salt
• 200 g silken tofu
• 30 g breadcrumbs
• 60 g chickpea flour
• 0.5 teaspoon ½ baking soda
• 3 tablespoon sunflower seeds
• 1 tablespoon sesame seeds
• 0.5 ½ bunch parsley
• 2 tablespoon raisins
• 0.5 ½ lemon (s), zest it
• 25 g chickpea flour
• 0.5 tablespoon ½ sesame seeds
• 1 liter sunflower oil for frying

For the sauce:

• 200 g tahini
• 1 lemon (s), zest and juice it
• 100 g silken tofu
• 2 cloves garlic)
• 1 teaspoon chilli flakes, Korean
• 100 ml water
• 50 ml sesame oil, toasted
• sea salt
• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ pepper, colored, ground in a mortar

Also:

• 8 wrap (s)
• leaf lettuce
• 3 tomato (s)
• 1 bunch spring onion (s)
• 0.5 ½ bunch parsley
• 1 teaspoon sesame seeds, toasted
• 1 tablespoon sumac

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Instructions

1. Cook the lentils and quinoa according to the package insert, allow to cool. Mix in a bowl and refrigerate.
2. Peel and roughly cut the onion, garlic and ginger. Mix in a blender to a thick paste.
3. Roast the cumin and coriander seeds in a pan for 1 minute until they smell fragrant. Then pound in a mortar. Pour olive oil into the pan and fry the onion paste in it until it is golden yellow. Add spices and salt and heat for another 2 minutes. Stir in the silken tofu and set aside to cool.
4. Puree the breadcrumbs, chickpea flour and baking soda with the onion mixture and 2/3 of the lentil-quinoa mixture in a blender until smooth. Put in a bowl. Roast the sunflower seeds and sesame seeds and add to the mixture. Wash, chop and add parsley as well. Chop the raisins and add them. Wash the lemon, rub the peel and add it too. Mix everything well and chill for 45 minutes.
5. For the tahini sauce, peel and roughly cut the garlic. Wash the lemon, rub the peel and squeeze out the juice. Wash the mint and chop it into small pieces. Mix all ingredients in the blender. A thin sauce should result.
6. Wash the lettuce and cut into small pieces. Wash and chop tomatoes. Wash the spring onions and cut into fine strips. Wash and chop parsley.
7. Put the oil in a saucepan for deep-frying. Mix the chickpea flour with the sesame seeds. Shape falafel the size of a golf ball with damp hands and bread them in the chickpea flour mixture. When all the falafel are shaped, fry them in the hot fat for about 4 - 6 minutes.
8. Brush the wrap with the tahini sauce. Spread the lettuce and tomatoes in the middle. Place 4 falafel on top. Top with parsley and spring onions. Sprinkle with sumac and roll up.
9. The recipe can also be found on my website:
10. https://vegan-cooking-with-thalija.de/archive/1263