Soak the dried chickpeas in cold water for minimum 8 hours. Drain the water and put the chickpeas in a food processor and chop finely. Add chopped red onion, soy sauce, garlic, cumin, tahini, salt and coriander and blitz until it’s a smooth consistency. Season with lemon zest and juice. Make falafels and fry them in 170°C hot oil for 3-4 minutes.
Cut onion in thin slices. Bring vinegar, water, soy sauce, sugar, and bay leaf to the boil until the sugar has melted. Put the onion in the vinegar mix and leave to pickle for minimum 30 minutes.
Mix peanut butter, sesame oil, water, soy sauce, olive oil and lemon juice and zest for a dressing. Season with freshly ground black pepper.
Cut beetroot and carrot into spirals or thin strips and mix with some of the dressing. Mix chickpeas with some dressing. Place radicchio leaves in 4 bowls. Put the vegetables, chickpeas, pickled onions, and falafels on top. Garnish with fresh coriander and more dressing.
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