Fast Vegan Falafel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g canned chickpeas
- 1 onion (s)
- 3 cloves garlic
- 3 tablespoon parsley
- 1 teaspoon, heaped cumin
- 1 teaspoon, heaped coriander
- 0.5 teaspoon ½ turmeric
- salt and pepper
- 9 tablespoon flour
- 1 teaspoon, leveled baking powder
- 1 liter oil, for deep-frying
Print Recipe
Pin Recipe Instructions
- Drain the chickpeas and rinse well with cold water. Peel and chop the onion and garlic.
- Puree the chickpeas with the onion, garlic and parsley until a kind of paste is formed. Now add the spices and puree again until everything is well mixed.
- Put the paste in a bowl and add the flour spoon by spoon and mix well with a fork. Finally mix in the baking powder until everything is smooth. If the dough is still too mushy, just add a little more flour.
- Shape a tablespoon of dough into small balls with your fingertips.
- Heat the oil in a saucepan on the highest setting. I test whether the temperature is right by briefly holding a falafel. If it`s bubbly, it`s hot enough.
- Put the balls in the hot oil and fry for about 2-4 minutes until they are really nice and brown and crispy.
- It is best to temporarily store the finished balls on kitchen paper so that they are not quite so greasy.
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