“Turkish peas or chickpeas were grown to become falafel afterwards!” I don’t know whose phrase that is, but I agree with it 100%.
The night before, fill dry chickpeas with water and leave them overnight. By morning, the chickpeas will have absorbed all the water and doubled in size. Remain to grind the chickpeas in a blender or food processor with the herbs, garlic, and zira. Add a little more water, flour, and baking powder. Almost done!
INGREDIENTS
Dried chickpeas – 250g.
Chopped parsley – 1 tbsp.
Chopped cilantro – 1 tbsp.
Green onions – a handful of chopped. (optional)
Garlic – 2 cloves chopped.
Zira (cumin) – 1 tsp.
Coriander – 0,5 tsp.
Salt –
Baking powder – 0.5 tsp.
Flour (chickpea or regular) – 4 tbsp.
Water – 5 tbsp.
Oil for frying
COOKING INSTRUCTIONS
- Fill chickpeas with water and leave for the night. In the morning, drain all the water.
- Grind all the ingredients for the falafel in a food processor. If the mass is too dry, add 2 tbsp. more water.
- Make falafel balls by hand. Make the size of the falafel to your liking.
- Put a deep but not wide frying pan on the stove and heat well. Turn down the heat a little and start frying the falafels. The falafels should preferably be completely submerged in oil so that they do not need to be turned. Fry until golden brown and place on paper towels to get rid of the excess oil. Done! Serve at once!
About Post Author
