Falafel recipe

Soaked, uncooked chickpeas ground with onion, garlic, parsley, cumin and coriander, shaped into balls and deep-fried.

13 hoursmedium10 ingredients

Ingredients

• 240 g chickpeas
• 1 onion
• 3 garlic
• 30 g parsley
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp baking powder
• 1 tsp salt
• 0.5 tsp pepper
• 500 ml oil

How to make Falafel

1. Soak 240 g of chickpeas in water overnight, then drain and rinse them thoroughly.
2. Chop 1 onion and mince 2 garlic cloves, then set them aside for later use.
3. In a food processor, combine the soaked chickpeas, chopped onion, minced garlic, 30 g of parsley, 1 tsp cumin, and 1 tsp coriander.
4. Blend the mixture until it forms a coarse paste, with some texture remaining, about 1-2 minutes.
5. Season with 0.5 tsp of salt and half a tsp of pepper, stir in 1 tsp of baking powder, then refrigerate the mixture for 30 minutes to firm up.
6. Shape the chilled mixture into small balls or patties, about 5 cm in diameter.
7. In a deep pan, heat oil to 180°C, ensuring it's hot enough for frying.
8. Fry the falafel in batches for about 4 to 5 minutes until golden brown on all sides, turning once.
9. Remove falafel with a slotted spoon and drain them on paper towels.
10. Serve the falafel warm, with your choice of sauces or salads.

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