Summary

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

1. 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.
2. Wash parsley, shake dry and chop. Peel and chop the onion and garlic cloves.
3. 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.
4. 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.
5. 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.