Preparation time
20 Minutes
Ingredients for
10 Portions
Difficulty
Easy
Ingredients
Spiced Falafel
2 tin
chickpeas, drained and rinsed
1
onion, roughly chopped
4
garlic cloves: peeled
25 g
fresh parsley, chopped
25 g
fresh coriander, chopped
2 tsp
ground coriander
1 tsp
ground paprika
½ tsp
ground cayenne pepper
50 g
chickpea flour *check its gluten free
to taste
salt and pepper
for frying
vegetable oil
Grilled Vegetables
2
courgettes, sliced into ½-inch thick rounds
2
red peppers, seeded and cut into strips
1
aubergine, sliced into ½-inch thick rounds
1
red onion: 1 large, cut into thick slices
3 tbsp
olive oil
to taste
salt and pepper
1 tsp
dried oregano
Garlic Mayonnaise:
200 ml
mayonnaise
2
garlic cloves, minced
20 g
chopped parsley
Sandwich Assembly:
10
15 g
fresh lettuce
for garnish
fresh parsley
Preparation
Prepare the Spiced Falafel, in a food processor, combine chickpeas, chopped onion, garlic cloves, parsley, and coriander. Pulse until the mixture is coarse and grainy; avoid over-processing into a paste.
Transfer the mixture to a large bowl. Add ground cumin, ground coriander, paprika, cayenne pepper, baking powder, gram flour, salt, and black pepper. Mix well until all ingredients are fully incorporated. The mixture should hold together when formed into a ball. If too crumbly, add a tablespoon of water at a time until desired consistency is reached. Divide into 10 and shape into burgers and place on a tray. Cover with cling wrap and refrigerate for at least 1 hour. Chilling helps the falafel hold together during frying.
Heat vegetable oil in a fryer pan. Fry the falafel in batches for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Alternatively, for a healthier option, bake the falafel. Preheat the oven to 400°F (200°C). Place falafel on a parchment-lined baking sheet, brush lightly with olive oil, and bake for 20-25 minutes, flipping halfway through, until crispy.
Prepare the Vegetables, in a large bowl, toss courgette, red bell peppers, aubergine, and red onion slices with olive oil, salt, black pepper, and dried oregano until evenly coated.Preheat a grill or grill pan over medium-high heat. Grill the vegetables in batches, about 4-5 minutes per side, until tender and nicely charred. Remove from heat and set aside.
Make the garlic mayonnaise by combine all the ingredients in a bowl, whisk together
Assemble the Sandwiches, spread the garlic mayo Generously on both sides of the roll. Place a handful of fresh lettuce on the bottom half of each roll. Add a falafel patties, followed by a generous portion of grilled vegetables. Garnish with fresh parsley.
Gluten-free preparation
1. use gluten-free products,
especially those that are naturally gluten-free or made from gluten-free ingredients (e.g. products from Schär Foodservice).
2. Store separately
and always keep everything in specially designated, labeled and sealed containers.
3. own preparation areas
use these areas exclusively for the preparation of gluten-free food. If this is not possible: in any case, prepare gluten-free before gluten-containing and clean the workplace.
The best
for your guests
Request now and we will organize the right supplier of gluten-free products for your business.