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Falafel with Swiss Chard
2026 June 12
Ingredients for 4 people
- 120 g roasted chickpea flour
- 150 g cooked chickpeas
- 2 tsp ground cumin
- ½ tsp ground allspice
- 2 pinches asafoetida
- a little lemon zest and 1 tbsp lemon juice
- chickpea flour for dusting
- fresh parsley, finely chopped
Preparation
Wash the Swiss chard, blanch in boiling water and >refresh under cold water. Then squeeze out firmly and roughly chop.
Heat the ghee in a saucepan. Gently roast the spices until fragrant. Add the chickpea flour, roast for a little longer and pour in the water. Cook the mixture until it forms a firm, lumpy dough. Stir in the finely chopped Swiss chard and parsley, cooked chickpeas, lemon juice and zest, and season the mixture with salt.Shape into small balls or patties (2–3 cm in diameter), roll in a little chickpea flour and fry in ghee, coconut oil or rapeseed oil.
Tip
We recommend making one test ball first to make sure the consistency is right. If the mixture is too soft, add a little more chickpea flour or breadcrumbs.
