Falafel with Salad

Eva
Enjoy this flavorful and textured falafel recipe, ideal for the whole family or a gathering with friends, accompanied by a delicious and fresh salad with the combination of Lechuga Trío Eva®, which in addition to being hydroponic lettuce, lasts up to 20 days refrigerated.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 cups chickpeas
  • water, for the chickpeas
  • 1 cup onion, in medium cubes
  • 6 cloves garlic
  • 1/2 bunches cilantro leaves
  • 1/2 bunches parsley, leaves
  • 1/4 bunches peppermint
  • 2 tablespoons cilantro seeds, ground
  • 2 tablespoons ground cumin
  • 1 tablespoon baking powder
  • salt
  • pepper
  • vegetable oil, for frying
  • 1 Eva® trio lettuce, dome
  • 1/4 cups red onion, in thin strips
  • 1/4 cups cherry tomato, in halves
  • hummus, for serving
  • pita bread, for serving
  • jocoque, for serving
Preparation
24h 40 mins
15 mins
Low
  • Soak the chickpeas the day before. Place the chickpeas in a bowl and cover with water, approximately 3 fingers above; let rest in a cool place for 24 hours and cover to avoid dust and impurities.
  • Once the soaking time is over, drain the chickpeas and rinse under cold running water.
  • Place the chickpeas in a food processor along with the onion and garlic, and grind for 3 minutes. Add cilantro, parsley, mint, coriander seeds, cumin, baking powder, enough salt, and pepper. Grind for another 6 minutes or until everything is completely integrated.
  • Using your hands, form spheres that are 5 centimeters in diameter. Fry at medium temperature in a skillet with hot vegetable oil; drain on paper towels. Set aside.
  • On a flat plate, arrange Lechuga Trío Eva® and add red onion and cherry tomatoes, place the falafel on top, and serve with hummus, pita bread, and jocoque.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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