Recipes

Ingredients for 12 pieces 2 Package cans of Bonduelle black chickpeas 100 g brown mushrooms olive oil 1 clove of garlic a handful of flat-leaf parsley ½ teaspoon ground coriander ½ teaspoon ground cumin 1/3 teaspoon ground caraway 1–2 spring onions freeze-dried Kampot pepper Kampot salt Coriander mayonnaise 3 tablespoons mayonnaise (can be plant-based) 1 tablespoon finely chopped coriander 1 jalapeño pepper Kampot salt Preparation time: 30 minutesBaking time: 30 minutes Instructions 1. Drain the chickpeas into a colander and shake briefly to remove excess liquid. Transfer to a blender. 2. Slice the mushrooms into thin slices. Pour a tablespoon of oil into a pan. Add the mushrooms to the pan, season with salt, and sauté for 5 minutes over medium to high heat. 3. Once the mushrooms have cooled slightly, add them to the chickpeas. Add a little more salt, a tablespoon of oil, chopped garlic, parsley, coriander, both kinds of cumin, and blend until the mixture is smoother. 4. Mix finely chopped spring onions and freshly crushed pepper into the mixture – adjust the amount to taste. 5. Roll small balls from the mixture and place them side by side on a baking sheet lined with parchment paper. 6. Bake at 200 °C for about 25 minutes. After baking, let them cool for a while. The balls will firm up as they cool. 7. Meanwhile, mix the mayonnaise with chopped coriander and chili pepper in a bowl – add the amount according to taste. Season with salt and serve with the falafel.   Enjoy your meal! Author: Bonduelle