Falafel with a date and spring onion dip
Tillredning
Prepare the falafel
For the falafel, peel and finely dice the onion. Strain the chickpeas, wash the herbs and shake them dry. Peel the garlic and put it in a blender together with the other prepared ingredients and the tahini paste, spices and chickpea flour. Blend to a smooth consistency. If the mixture is too runny, simply add a little more chickpea flour.
Prepare the dip
For the dip, wash the spring onion and cut it into thin rings. Pit the dates and chop them into small pieces. Put both ingredients into a small bowl together with the vegan crème fraîche, sea salt and ground black pepper and mix well.
Fry the falafel
Add the oil to a small pan and heat it to approx. 165 degrees. Shape the falafel mixture into small balls using 2 spoons or an ice-cream scoop and add them to the hot oil. Fry the balls for approx. 3-5 minutes until golden brown. Serve the fried falafel with the dip.
Ingredients for 2 portions
For the falafel:
- 1 onion
- 300 g chickpeas in a jar/tin
- 20 g mint
- 20 g coriander
- 20 g parsley
- 2 garlic cloves
- 1 tbsp tahini paste
- 1 tsp Ceylon cinnamon
- 1 tsp cumin
- 1 tsp ras-el-hanout
- 1 pinch of cayenne pepper
- 150 g chickpea flour
- 500 ml neutral oil (e.g. rapeseed)
For the dip:
- 1 spring onion
- 80 g dates (fresh)
- 200 g vegan crème fraîche
- Sea salt
- Ground black pepper
