Lebanese Falafel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 12 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg chickpeas, dried
- 2 small onions
- 3 clove (s) garlic
- 0.25 ¼ bunch parsley
- 2 tablespoon, heaped flour
- 1 packet baking powder
- salt
- Spice mixture (Siebengewürz / Baharat)
- some peppermint, fresh or dried
- 0.25 liter ¼ water, approx.
- 0.5 liter ½ sunflower oil, for deep-frying
Print Recipe
Pin Recipe Instructions
- The day before, the dried chickpeas are placed in a bowl and covered with water. These are left to soak for 12 hours.
- The next day, cut the onions into medium-sized pieces and separate the parsley leaves from the stem. Then you turn the chickpeas through the meat grinder. In between, you also process the onions, the garlic cloves and the parsley with the meat grinder. After stirring the result with a spoon, add the flour, baking powder and spices as you like. After repeated stirring, the water is also added. Then stir the dough again and let it rest for 5 minutes.
- In the meantime, prepare the pot with the sunflower oil. The pot is filled about halfway with oil and heated up. You can test whether the heat is at the optimum temperature by deep-frying a small piece of the falafel dough. If it rises and the oil bubbles around it, the temperature is good. Using a falafel spoon, carefully pour the falafel batter into the oil piece by piece. When the falafel balls turn brown, take them out and place them on a plate with a napkin so that the oil can drain off.
- The falfelballs are best served with tomatoes, parsley, lettuce, peppers, pickled beets and tahini.
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