Traveler, Photographer, Seeker
500 g chickpeas, soaked overnight
1 onion, chopped
1 tbsp salt
1 tbsp cumin
1⁄2 tsp black pepper
1 tbsp lemon juice
1 oz parsley leaves
2 tsp minced garlic
Creamy Cilantro Lime Tahini Dressing
1⁄2 cup tahini
1⁄2 cup soy cream
1⁄3 cup fresh cilantro
1 tbsp freshly squeezed lime juice
1⁄2 tsp salt
1⁄2 handful of chopped radicchio
1 handful of kale
1 handful of lettuce
1 handful of wild herbs like sorrel or cress
1 blood orange
1 zucchini, cut into zoodles
Some roasted chickpeas
Vegan feta cheese
Place chickpeas in a large bowl, add water to cover the peas and let them soak overnight.
Chop the onion.
Combine all ingredients and blend until they get a fine chopped and smooth texture.
Transfer the mixture to a very large bowl and refrigerate for 2-3 hours. This allows the starch in the chickpeas to leach out and makes it easier for you to form the falafel.
Using a tablespoon, make balls and place them on a sheet. Scoop them all before you fry them.
Preheat oil in a small pot and place 4-6 falafels in the hot oil.
Fry them 2 minutes per side and then place the balls on a paper towel. At the end, arrange all parts in a large bowl.
For the dressing, add all ingredients to a blender and blend until it is well combined and creamy. Adjust the amount of soy cream for your desired consistency.