Scandinavian-Style Falafel

Scandinavian Falafel

Serves 4


For the falafel

  • 500 g chickpeas, soaked overnight
  • 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

How to do it

  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 at 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!


This recipe was made as part of the Malmö episode.