Summary

Ingredients

• 500 g chickpeas
• 1 small onion (s), finely chopped
• 2 clove (s) garlic, crushed
• 4 tablespoon parsley, chopped
• 1 tablespoon coriander greens, chopped fresh
• 2 teaspoons ground cumin
• 1 tablespoon water
• 0.5 teaspoon ½ baking powder
• oil
• 2 medium tomato (s), peeled and chopped
• 0.25 ¼ small cucumber (s), chopped
• 0.5 ½ m. Bell pepper (s), green, chopped
• 1 teaspoon sugar
• 2 teaspoons chili sauce
• salt and pepper
• 1 lemon (s), untreated, grated zest and juice

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Instructions

1. To make the falafel, soak the chickpeas in water overnight. Drain and puree in the food processor for about 20 seconds until a fine paste is formed. Add onions, garlic, 2 tablespoons of parsley, coriander, cumin, water and baking powder and run the device for another 10 seconds to make a coarse puree. Let the mixture rest for 30 minutes.
2. For the tomato relish, mix the tomato, cucumber, paprika, 2 tablespoons parsley, sugar, chilli sauce, lemon juice and lemon zest in a bowl and season with salt and pepper.
3. Shape a heaped teaspoon of the falafel mixture into a ball, using your hands to squeeze out excess liquid. Note: If the mixture is too wet and difficult to shape, add a little flour.
4. In a deep, heavy saucepan, heat the deep-frying oil to around 180 ° C and carefully place the balls in it on a spoon. Fry for 3-4 minutes, shaking the spoon gently to prevent the falafel from sticking. Carefully lift the browned balls out with the slotted spoon and carefully drain on kitchen paper.
5. Serve the falafel warm on tomato relish or in pita bread with relish and hummus.