Summary

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)

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Instructions

1. 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.
2. 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.
3. Tip:
4. Grind your own chickpeas with not quite the finest level of the grain mill.