European
Sweden - Vegetarian
Falafel Swedish Style (Gula Ärter)
Chef's Menu Description
A Scandinavian twist on classic falafel, crafted with native Swedish dried yellow split peas, fresh garden dill, flat-leaf parsley, and roasted spices, fried until golden and shatteringly crisp.
Ingredients
- • 400g Swedish yellow dried peas (gula ärter), soaked in cold water for 24 hours
- • 1 small yellow onion, roughly chopped
- • 3 garlic cloves, minced
- • 4 tbsp chopped fresh dill
- • 4 tbsp chopped flat-leaf parsley
- • 1 tsp ground cumin
- • 1 tsp ground coriander seeds
- • 1 tsp baking powder
- • 1.5 tsp sea salt and cracked black pepper
- • Rapeseed oil for deep frying
Preparation Steps
1
Phase 1
Drain soaked yellow peas thoroughly and pat dry. Pulse in a food processor with onion, garlic, dill, parsley, spices, and salt until a coarse, textured paste forms.
2
Phase 2
Fold in the baking powder and let the dough rest for 15 minutes. Shape into walnut-sized patties or balls using damp hands.
3
Phase 3
Heat 5cm of rapeseed oil in a heavy pot to 180°C. Fry the falafel in small batches for 3-4 minutes until deeply golden brown and crisp.
4
Phase 4
Drain on wire racks or paper towels. Serve warm with Swedish gräddfil herb dip, pickled cucumber ribbons, and flatbread.