Wild garlic falafel

Wild garlic falafel

Total: 1 hr | Active: 1 hr
Nutritional value / person: 628 kcal
, Fat: 25 g
, Carbohydrate: 71 g
, Protein: 23 g


4 people


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


250 g chickpeas, immersed in water for approx. 12 hrs., drained
30 g wild garlic, finely chopped
1 shallot, chopped
1 organic lemon, use grated zest, set aside 2 tbsp of juice
1 tbsp chickpea flour or white flour
¼ tsp baking powder
2 tbsp toasted sesame seeds
2 tsp vanilla paste
1 tsp salt


180 g plain yoghurt
2 tbsp tahini
¼ tsp salt
a little pepper

To deep-fry

oil for deep-frying

To serve

4 pita breads
2 mini cucumbers, thinly sliced lengthwise
2 tbsp wild garlic, leaves torn off
1 organic lemon, cut into slices
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How it's done

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Blitz the chickpeas, wild garlic, shallot and lemon zest in a food processor. Add the flour, baking powder, sesame, vanilla paste and salt and knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape the mixture into around 20 walnut-sized balls.


Mix together the yoghurt and tahini, stir in the reserved lemon juice, season.

To deep-fry

Fill a pot to ⅓ with oil and heat it to approx. 180°C. Place the balls in the oil in batches using a slotted spoon, fry for approx. 3 mins. Remove and drain on paper towels.

To serve

Fry the pita breads in a non-stick frying pan (without adding any oil) for approx. 2 mins. on each side, cut open. Spoon the sauce, cucumber and falafel into the breads, garnish with wild garlic. Serve with the lemon wedges.

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