Falafel Recipe
by Editorial Staff
Summary
| Total Time | 1 hr 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | Middle East |
| Servings (Default: 4) |
Ingredients
- 250 g dried chickpeas or 2 cans (425 ml each)
- 3 stalks of parsley
- 1 onion
- 2 cloves of garlic
- 1 egg yolk (size M)
- 1 tbsp breadcrumbs
- 1 tbsp flour
- salt , pepper , 1/4 teaspoon ground cumin
- 1 liter of oil for deep-frying
Print Recipe
Pin Recipe Instructions
- If you are using dried chickpeas, soak them in plenty of cold water overnight. Drain, rinse and drain soaked chickpeas or 2 cans of chickpeas for the falafel recipe.
- Wash parsley, shake dry and chop. Peel and chop the onion and garlic cloves.
- Puree the chickpeas, garlic, onion and parsley. Add egg yolk, breadcrumbs and flour, stir everything until smooth. Season with 1 teaspoon salt, pepper and cumin. Chill for about 30 minutes.
- Heat the deep-frying oil to approx. 180 ° C. It has reached the right temperature when small bubbles rise up on a wooden handle. The temperature can be determined more precisely with a fat thermometer. Shape the falafel mixture into a test ball and fry it. When this crumbles, knead some more flour into the dough.
- Shape the falafel mixture into approx. 25 small balls with your hands. Only deep-fry as many balls at a time for 2-3 minutes that they don't stick together. Turn the falafel every now and then, lift it out of the fat with a slotted spoon and let it drain.
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