Vegan Falafel
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- 200 g chickpeas
- 1 small onion (s)
- 1 clove garlic
- 0.5 ½ bunch parsley
- 0.5 ½ bunch coriander
- 1 teaspoon cumin powder
- 0.25 teaspoon ¼ baking powder
- 2 tablespoon flour
- 50 ml water, or as required
- 500 ml oil for deep-frying
Print Recipe
Pin Recipe Instructions
- Drain, rinse and drain the chickpeas. Then put in the blender.
- Peel and finely dice the onion, peel the garlic and press it through a garlic press.
- Rinse, shake dry and finely chop the herbs. Chop the onion, herbs and garlic. Add to the chickpea mixture together with the baking powder, flour and 50 ml of water, puree again briefly, cover and then place in the refrigerator for 20 minutes.
- A little tip: when the dough is very soft, stir in a little more flour, because the dough should be malleable.
- Heat 500 ml of oil in a saucepan to 180 ° C. The right temperature is reached when you hold a wooden stick in the liquid and small bubbles rise up on it.
- Shape the falafel mixture into balls with your hands or an ice cream scoop, dipping your hands or the scoop in cold water from time to time. Only deep-fry 2 to 3 falafel at a time for about 3 minutes so that they don`t stick together.
- Drain the falafel as you take them out and place them on a plate lined with kitchen paper.
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