Oven-roasted falafel

with carrot mayonnaise, a mix of greens and cabbage

A delicious recipe combining all flavours from the Middle East, accompanied by a salad and a vegan mayonnaise made of carrots, orange and curry.

Vegan
Gluten-free

Preparation time:

40 min.

Difficulty level:

Easy

Utensils:

(Hand) blender

Ingredients

Cooked chickpeas

Onion

Garlic

Ground cumin

Cayenne powder

Fresh parsley

Romaine lettuce

Red cabbage

Carrot

Curry powder

Salad dressing

Orange

Agave syrup

Chickpea flour

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2063
493
24
3
59
2
13
13
0
725

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 200 degrees.

Drain and wash the chickpeas. Bake them on parchment paper for 12 minutes until they're dry. Remove from the oven, but keep the oven on. Once the chickpeas are dry, let them cool down to room temperature.

Wash the lettuce and cut it into pieces. Cut the cabbage into thin strips (you can use a potato peeler). Mix the ingredients together and set aside.

Peel and chop the onion and garlic. Wash the parsley and separate the leaves.

Place the chickpeas in a bowl with the onion, garlic, parsley, cumin and cayenne. Season to taste. Blend it with a hand blender to a smooth paste. Add the rice flour, baking powder and 120ml of water. Integrate the ingredients with the hand blender. Take pieces of dough with your hands and form balls the size of a walnut. Flatten them on the table to form a medallion. If the dough is too dry and crumbles, add a tablespoon of water until you get a nice ball. Place the falafel on a baking tray with parchment paper and sprinkle each ball with a few drops of olive oil. Bake them for approx. 6 minutes on each side until they're brown.

Peel and chop the carrot. Place the carrot, the juice of half an orange, the curry powder and the agave syrup in a mixing jar. Blend everything with a hand blender for a few seconds. Add 3 tablespoons of olive oil and blend it until it gets the texture of mayonnaise. If necessary, add another tablespoon of olive oil and season to taste.