Felafel with Added Buckwheat

Karin Förg: Felafel is probably the best-known Arab dish next to pitta and also tastes good when cooled. Felafel is quickly prepared by simply pureeing the swollen chickpeas with water in a hand mixer. This makes them more liquid, but this is again compensated by the buckwheat flour …

Soak the chickpeas in enough water for one night, at least 12 hours. Then pour off the water and rinse the chickpeas in a sieve under hot running water. Then drain them. Blend the chickpeas with fresh water in a hand blender and place in a bowl.

Squeeze the garlic cloves through the press onto the puree. Chop the onion very finely. Stir the chickpea puree with the garlic, onion, tahini, coriander, chili and nutmeg. Now fold in as much fine buckwheat flour until you have a firm dough that holds together well. Season with sea salt and form 3-4 cm thick balls with both hands.

Preheat the oven to 50 °C.

Heat the oil in a deep fryer or a heavy saucepan and fry the balls in it over medium heat for 3-4 minutes until brown.

Remove the finished croquettes from the oil with a slotted spoon and drain on absorbent paper. Keep warm in the oven until serving.

Spread a plate with the lettuce leaves and place the felafel on it. Garnish with quartered tomatoes and black olives.

(*) Tahini bz

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