Falafel mini-pizzas

Falafel mini-pizzas

Total: 13 hr 15 Min. | Active: 45 Min.
vegetarian
Nutritional value / person: 413 kcal
, Fat: 14 g
, Carbohydrate: 47 g
, Protein: 19 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soak the chickpeas

300 g dried chickpeas

Falafels

1 bunch coriander
3 garlic cloves
2 red chillies
2 tbsp white flour
1 tsp baking powder
½ tsp ground cumin
1 tsp salt

Bake

2 tbsp olive oil

Herb salad

1 bunch flat-leaf parsley
1 bunch coriander
1 tbsp lemon juice
1 tbsp olive oil
¼ tsp salt
30 g Micro Greens
180 g plain yoghurt
¼ tsp ground cumin
¼ tsp salt
80 g pomegranate seeds
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How it's done

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Soak the chickpeas

Soften the chickpeas in water for approx. 12 hrs., drain.

Falafels

Blitz the chickpeas in a food processor. Finely chop the coriander, press the garlic, deseed the chillies and chop finely.

Mix the chickpeas, coriander, garlic and chilli with all the ingredients up to and including the salt, knead well by hand until the ingredients have combined to form a compact mass.

Divide the mixture into 8 portions. On a baking tray lined with baking paper, use a metal ring to cut out medallions (approx. 10 cm in diameter).

Bake

Brush the medallions with oil.

Bake: Approx. 30 mins. in the centre of an oven preheated to 180°C.

Herb salad

Tear the leaves off the parsley and coriander. Whisk together the lemon juice and oil, season with salt. Add the micro greens, parsley and coriander, mix. Stir together the yoghurt and cumin, season with salt. Spread the yoghurt over the falafel mini-pizzas, scatter the herb salad over the top. Scatter with pomegranate seeds.

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