Falafel
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Per portion
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For 2 portions
- Dried chickpeas50 g
- Onions1 Stk
- Garlic cloves1 Stk
- Parsley1 bunch
- Cilantro1 bunch
- Cumin¼ tsp
- Coriander powder¼ tsp
- Baking powder¼ tsp
- Sesame seedsOr: Sesame¼ tbsp
- Sunflower oil 0.25 l for fryingas needed
- Iodized salt¼ tsp
- Pepper¼ tsp
- Cayenne pepper¼ tsp
Step by step
- 1
Soak chickpeas in plenty of water for at least 12 hours, drain.
- 2
Important: do NOT pre-cook, they must be processed raw.
- 3
Finely chop chickpeas with onion, garlic, parsley and cilantro in a blender, do not puree.
- 4
Mix with cumin, coriander powder, baking powder, flour, salt, pepper and cayenne.
- 5
Chill mass 30 minutes.
- 6
Form small balls or patties with damp hands, sprinkle with sesame.
- 7
Heat oil to 170°C.
- 8
Fry falafel in batches 4–5 minutes until golden.
- 9
Drain on paper towels.
- 10
Serve with tahini sauce, pita and salad.
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