Walnut falafel with mango pickles


Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, commonly served in a pita. This version combines the goodness of the seasonal mango and richness of walnuts.

Ingredients for the falafel:
250 gm dried green split peas
2 onions
2 garlic cloves
1 small green chilli pepper
½ bunch of coriander
1 teaspoon baking soda
40 gm California walnuts
50 gm chickpea flour (alternatively wheat flour)
Oil for frying
Ingredients for the pickles:
1 mango
1 small green chilli pepper
2 teaspoon oil
½ teaspoon turmeric
1 tablespoon brown sugar
1-2 tablespoon white wine vinegar
40 gm walnuts

Soak peas overnight in cold water
For the falafel, peel and chop the onions and garlic
Rinse chilli pepper and chop finely
Rinse the coriander, separate the leaves and chop finely
Drain the peas and then puree with the onions, chilli pepper, garlic and turmeric in a blender
Season the mix with salt and stir in baking soda
Chop walnuts and roast them briefly
Then mix walnuts and flour with the peas to form balls from the dough
Heat the frying oil to 160°C and fry the balls for 3-5 minutes until golden brown
Let them dry on paper towels
For the pickles, peel the mango, remove the pulp from the stone and cut into dices
Wash the chilli pepper and chop finely
Heat oil and saute the chilli pepper briefly
Add turmeric and mango, then sprinkle with sugar and let it stew for about 1-2 minutes
Add vinegar and raise heat for a minute
Chop walnuts, toast them in a small pan and mix them with the pickles
Serve the falafel with the mango pickle.

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