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Falafel & Pink Glasses rosé


300g of chickpeas, soaked in plenty of water for 24 hours
2 teaspoons of coriander seeds
2 teaspoons of cumin seeds
3 cloves of garlic
1 red pepper, seeds removed
2 full tablespoons of chopped parsley
2 full tablespoons of chopped coriander
1 finely chopped onion
The juice of ½ a lemon
2 tablespoons of flour, possibly more
Oil for frying

For the salad:
2 plum tomatoes, seeds removed, cut into strips
1 cucumber, sliced lengthways, seeds removed, cut into half-moons
1 small winter carrot, cut into batons
3 spring onions, sliced into rings

For the harissa:
3 red peppers, seeds removed
3 cloves of garlic
1 teaspoon of salt
3 tablespoons of coriander leaves
1 teaspoon of ground cumin
5 tablespoons of olive oil

For the refreshing dressing:
200ml of soy yogurt
1 tablespoon of chopped mint
1 tablespoon of chopped coriander
1 finely chopped clove of garlic
Salt and pepper

1. After soaking, drain the chickpeas well. Dry roast the coriander and cumin seeds in a frying pan until they begin to release their aromas. Crush the seeds using a pestle and mortar to produce a coarse powder. Pour into a food processor along with the garlic, red pepper, parsley, coriander, onion, and lemon juice. Mix to produce a smooth consistency. Add the flour and check whether you can form the mixture into balls. If not, add more flour. Add salt to taste.

2. Mix all the salad ingredients together and set aside.

3. Place all the harissa ingredients in a blender. Mix until fine and set the harissa to one side.

4. Now mix together the ingredients for the dressing. Add salt and pepper to taste.

5. Moisten your hands under the tap and shape the falafel into balls. Heat the oil in a deep pan or fryer to 180°C. Fry the balls in batches for several minutes per batch until cooked through and golden brown.

6. Divide the salad between the plates or bowls. Add some falafel balls and spoon over some dressing. Serve the rest of the dressing with the harissa separately.

Food and wine pairing
Enjoy these mouthwatering falafel balls on the terrace accompanied by this salmon-pink rosé in its cheery packaging! It's a party in itself! A fruity and refreshing thirst-quencher.


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