John Myers
Ingredients for 4 servings:
- 3 handfuls of chickweed
- 1 onion(s), diced
- 250 ml soy milk (soy drink)
- 150 g flour
- 300 g chickpeas (can), chopped in a blender
- e.g. salt and pepper
- possibly cumin, optional
- some oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes
without frying on the baking tray – with the chickweed lots of calcium, potassium and protein
Finely chop the chickweed with a cleaver or knife. Peel and dice the onion. Chop the chickpeas and soy milk in a blender. Add the flour for extra gluten. Mix everything together to form a dough. Make sure the dough is well moistened—the falafel will dry out more in the oven than in the deep fryer. Using an ice cream scoop, pour the mixture onto a greased baking sheet. Drizzle a little oil over all the falafel for a fried flavor. Bake in a preheated oven at 180°C (top/bottom heat) for 25 minutes. This dandelion mayo goes very well with it: https://www.chefkoch.de/rezepte/3721141563453480/Vegane-Loewenzahn-Mayonnaise.html
Facebook Comments