with carrot mayonnaise, a mix of greens and cabbage
A delicious recipe combining all flavours of the Middle East, accompanied by a salad and a vegan mayonnaise made of carrots, orange and curry.
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 200 degrees.
Drain the liquid from the chickpeas. Bake them on parchment paper for 10-15 minutes until they're dry. Take them out of the oven, but keep the oven on. Once the chickpeas are dry, let them cool down to room temperature.
Wash the lettuce and cut it into pieces. Cut the cabbage into thin strips (you can use a potato peeler). Mix the ingredients together and set aside.
Peel and chop the onion and garlic. Wash the parsley and separate the leaves.
Put the chickpeas in a bowl with the onion, garlic, parsley, cumin, cayenne and optionally add salt and pepper. Use a hand blender to mix it to a smooth paste. Add the chickpea flour and mix it together. Take pieces of dough with your hands and form balls of them (the size of a walnut). Place the falafel on a baking sheet with parchment paper and sprinkle each ball with a few drops of olive oil. Bake them for approx. 12-15 min. until they're brown.
Peel and chop the carrot. Put the carrot, the juice of half an orange, the curry powder and the agave syrup in a mixing jar. Mix everything together for a few seconds. Add 3 tablespoons of olive oil and mix it until it gets the texture of mayonnaise. If necessary, add another tablespoon of olive oil and optionally season. Set the mayonnaise aside.