for 16 pieces

Falafel

1 tin	chickpeas (approx. 400 g), rinsed, drained
1 tin	brown lentils (approx. 210 g), rinsed and drained
1	organic lime, use grated zest
1	onion, coarsely chopped
1	garlic clove
1	red chilli, deseeded, roughly chopped
¾ tsp	ground cardamom
¾ tsp	aniseed
2 pinch	ground cloves
¾ tsp	salt
30 g	breadcrumbs
1 tbsp	sunflower oil

Mayonnaise

1	fresh egg yolk
1 tsp	sweet mustard
1 tsp	lime juice
½ bunch	coriander, coarsely chopped
1 dl	sunflower oil
¼ tsp	salt
a little	pepper
a little	Micro Greens

How it's done

Falafel

Place the chickpeas in a blender along with all the other ingredients up to and including the salt, puree. Add the breadcrumbs, knead well by hand, shape into approx. 16 equal-sized balls, spread out on a baking tray lined with baking paper. Brush the balls with oil.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, serve on a platter.

Mayonnaise

Place the egg yolk in a measuring cup along with all the other ingredients up to and including the coriander, puree. Add the oil drop by drop to begin with, then more gradually, pureeing constantly to form a thick mayonnaise. Season the mayonnaise, transfer to a disposable piping bag, cut off the tip, pipe a little on top of the falafel. Garnish with the micro greens, serve the remainder of the mayonnaise with the falafel.

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