Summary

Ingredients

• 120 g chickpea flour
• 0.5 teaspoon ½ cumin
• 1 tablespoon parsley, fresh, chopped
• 1 shallot (s), chopped
• 2 clove (s) garlic, chopped
• 1 pinch baking powder
• 1 teaspoon salt
• 200 ml boiling water
• 1 teaspoon olive oil
• 0.5 teaspoon ½ lemon juice
• Olive oil, for frying

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Instructions

1. Mix all dry and fresh ingredients together thoroughly. Pour in boiling water, pour more slowly from approx. 120 ml and stir vigorously at the same time. Let stand for about 10 minutes, the dough should thicken quickly. Then mix in the olive oil and lemon juice.
2. With wet hands - the dough is very sticky - form flat burgers.
3. Heat a pan over medium heat, add olive oil and fry the falafel one after the other, covered. This prevents it from drying out. Turn once if possible.
4. In my experience, the amount of water required is very dependent on the flour. If it gets too mushy, add some more chickpea flour.
5. Addendum: Different types of chickpea flour are available in stores, these have different water requirements. The dough should have the consistency of dumpling. When using unknown flour for the first time, add the water carefully or thicken it with more flour.