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A simple baked falafel dinner

Swiss chard falafel teller with pickled turnips

Berlin is perhaps best known from a food perspective for its Döner shops that are on nearly every block. They’re a nod to the vast history and current reality that Berlin is a hub for immigration. One of my favorite places has been closed during COVID and I’ve been craving their falafel teller (platter). In an attempt to find a recipe that leans heavily on seasonal ingredients, I stumbled on Silvena Rowe’s recipe which you find here.

Serves 5

Ingredients

Falafel

3 tbsp olive oil

1 red onion, finely chopped

2 tsp ground cumin

1/4 tsp ground allspice

2.2lb (1kg) swiss chard

100g chickpea flour

3 tbsp lemon juice

1/2 cup hemp hearts

1 cup unsweetened almond milk

1 14oz can chickpeas, lightly mashed

Tahini sauce

3 tbsp lemon juice

4 tbsp tahini

salt

Assembly

15 batons pickled turnips

25 leaves romaine

Recipe

STEP 1

Heat oven to 400°F. Heat 1 tbsp of olive oil in a skillet and sauté the onion, cumin, and allspice for 1-2 minutes on medium heat. Slice the chard and toss into the pot. Cook for 2 minutes or until soft.

STEP 2

In a medium pot bring the almond milk to boil and reduce to a simmer. Slowly, whisk in the chickpea flour to form a smooth paste. Cook for around 5 minutes stirring slowly but continuously.

STEP 3

Let the paste cool and then mix into the spiced onion mixture from before, chickpeas, lemon juice, and hemp seeds. Form into golf-ball-sized balls and arrange on a baking sheet. Ideally you’d let them rest for a few hours, but life is life and you might just rush through this step. No worries.

STEP 4

Let the paste cool and then mix into the spiced onion mixture from before, chickpeas, lemon juice, and hemp seeds. Form into golf-ball-sized balls and arrange on a parchment-lined baking sheet. Ideally you’d let them rest for a few hours, but life is life and you might just rush through this step. No worries.

STEP 5

Cook the balls for 15-30 minutes until they are golden brown and crispy on the outside.

STEP 6

To make the tahini sauce, mix the tahini with the lemon juice and add water until your desired consistency. Mix well and season with salt. To plate, place the leaves of romaine, plate with the falafels, pickled turnips, and top with a drizzle of the tahini sauce.

More

ChardJune

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MEET YOUR MEAL

Every Sunday evening, I send out a newsletter with the following week's dinner menu, and the seasonal produce featured. The newsletter is free, and I won't share or sell your email address.

If it turns out it's not the content you're looking for, you can easily unsubscribe with a link at the bottom of the email. This project was originally a way to wrap my head around the evolving seasonal produce in the supermarkets.

I'm so excited to share the journey and learn from you as I go along!

- Julia Feld