Wild garlic (or ramsons) sprung up like bilio around me this spring. We found huge clusters of them growing by the streams and rivers that my dogs love to swim in. Wild garlic is such a great ingredient to use. If you can find it, then you can eat the bulbs, leaves and the white flowers that eventually pop up. For this recipe I just picked a few handfuls of leaves. Once washed you can have them in salads, pesto, wilted with spinach, cooked into bread or however else you can think of!
I made this a few months ago with all that fresh garlic that was so abundant, but you can make it with spinach and normal garlic instead.
1 can chickpeas, rinsed (or 240g of soaked chickpeas)
20g ramson leaves
1 garlic clove
juice of half a lemon
handful of basil leaves
1/2 tbsp turmeric
1/2 tbsp cumin
salt and pepper
150 g yogurt mixed with 2 tsp of harrissa
dukkah or mixed seeds
Pre-heat the oven to 180 c.
For the falafel, just blitz everything in a blender until it is well combined, but still a bit chunky. Take dessert spoonfuls of the mixture and mould them with your hands into rounds and then flatten them with the back of the spoon. If you find the mixture to be too wet add a spoonful of plain flour. Lay them out on a greaseproof lined baking tray. Bake for 15 minutes then turn them over and bake for a further 10-15 minutes.