Chickpea Flour Falafel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 600 ml water
- 1 kg flour (chickpea)
- 2 bunches parsley
- 2 onions)
- 4 garlic clove (s)
- 2 teaspoons, heaped cumin, seeds
- 2 teaspoons, heaped black peppercorns
- 2 teaspoons, heaped coriander, seeds
- 2 teaspoons, leveled ginger powder
- 8 clove (s)
- 6 grains allspice
- 5 teaspoons salt
- 1 pinch baking powder
- 2 small chilli pepper (s), dried
- 0.5 liter ½ oil (sunflower)
Print Recipe
Pin Recipe Instructions
- Mix the chickpea flour with very finely chopped parsley, onion and garlic. Finely grind all the spices with salt and baking powder in a mortar, add and mix. Pour the water into the flour mixture all at once and mix well for 5 minutes. Let the mixture rest for a good hour so that the somewhat coarsely ground flour can sit well. During this period, the flavor of the spices in the dough can develop.
- Then shape the mixture into balls with a diameter of approx. 4 cm and fry them in a small saucepan to save oil. You can also brush the formed falafel with oil and bake them in the oven. The fried version tastes better, however.
- Tip:
- Grind your own chickpeas with not quite the finest level of the grain mill.
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