Ingredients (4 servings):
- 200 g chickpeas, dried
- 1/2 onion, finely chopped
- 3 cloves of garlic, finely chopped
- 20 g parsley, fresh, finely chopped
- 1 1/2 tsp baking powder
- 2 tsp cumin, ground
- 2 tsp coriander (optional), ground
- 1 tbsp lemon juice
- 1 tsp salt
- 1/4 – 1/2 tsp chili flakes, to taste
- pepper
For frying:
- 75 ml sunflower or rapeseed oil
- Soak chickpeas in plenty of water overnight (at least 10h). Then drain the water and drain well.
- Put chickpeas with the remaining ingredients in a blender and coarsely puree. The mass should not yet be finely pureed but still somewhat „crumbly“.
- Place the finished mixture in the refrigerator for 45-60 minutes. This allows the starch to swell, which helps the falafel hold together and not fall apart during frying.
- Form golf ball sized balls from the mixture.
- In a small saucepan, heat the oil for frying. The oil should be about 0.5 inches high. Use a wooden spoon to check if the oil is hot: when small bubbles form in the oil around the wooden spoon and the oil bubbles a bit, it is ready.
- Now carefully place a few balls in the pot and deep-fry over medium-high heat for about 2 minutes until crispy and browned. To do this, turn them from time to time so that they are browned on all sides.
- Drain the finished falafel on a paper towel and serve warm.
Goes well with: Mujadarra, white bean-puree, arabic pita bread or quick naan bread
I especially like to serve falafel as part of a mezze selection with fresh homemade bread. But of course you can also serve a falafel wrap with hummus, lettuce, cucumber, avocado and yogurt dip.
