Note: we are using parsley dressing and pickled red onion that were made earlier this Weekly Menu. We are also making a double portion of falafel, because the rest will be used in another recipe this Weekly Menu.
Ingredients
- 2 clove garlic
- 400 g chickpeas
- 1 handful parsley
- 2 tbsp lemon
- ¼ dl olive oil
- 3 tbsp plain white flour
- 1 tsp salt
- 3 x radishes
- ¼ x cucumber
- 4 slices bread
- 1 handful rocket
Method
- Start by making the falafel. Add garlic, chickpeas, parsley, lemon juice, olive oil, flour and salt to a bowl and mash with a fork or with a hand mixer until you are left with a dough with some lumps left in it.
- Form the dough into 2-3 burger patties and form the rest of the dough into small falafels. Use wet hands to prevent the dough from sticking to your hands. Transfer to a baking tray and bake in the oven at 225 degrees celcius for 20 minutes. Turn halfway.
- Cut the cucumber and radish and toast the bread.
- Serve the falafel burgers on toast with parsley dressing, rocket, radish, cucumber and pickled red onion.
