for 4 person

Falafels

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

Sauce

180 g	plain yoghurt
2 tbsp	tahini (sesame paste)
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

How it's done

Falafels

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.

Sauce

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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