Falafel – Scandinavian Style

Serves 4

 

For the falafel

500 g chickpeas, soaked over night

400 g fresh chanterelles

1 garlic clove

100 g broad leaf parsley

Salt and freshly ground pepper

 

For the dressing

100 ml crème fraiche

50 ml hot and sweet mustard

 

To serve

Flat breads or pita

Baby gem or romaine lettuce

4 thin spring onions

150 g pickled beetroot

 

  1. Fry the chanterelles in two tablespoons oil. Salt and pepper, to taste. Set aside.
  2. In a food blender, mix together half of the chanterelles, chickpeas, garlic and parsley. Salt, to taste.
  3. Use two tablespoons to form the mixture into balls. Fry in hot oil 180C until golden brown in color. Use extreme caution when you deep-fry! Do not leave unattended.
  4. In a bowl, combine crème fraiche and mustard to make the dressing.
  5. Place 5–6 falafel, lettuce, onion, chanterelles and beetroots on a piece of bread. Put on some dressing and roll into a roll. Enjoy!