Falafel
Allergens
Gluten
For
Persons
1
Onion/n
1
Clove of garlic/n
100
g
Parsley
60
g
Coriander
600
g
Chickpeas, cooked
3
tsp
Ground coriander
2
tsp
Ground cumin
100
g
Flour
1
tsp
Baking powder
2
tbsp
Water
2
tsp
Salt
2
A pinch of freshly ground pepper
1
l
Oil for deep-frying
Peel the onion and garlic and dice them.
Roughly chop the parsley and coriander, including the stalks, and blend them in a food processor together with the cooked chickpeas. Then add the spices, flour, baking powder and water. Season with salt and pepper. Finally, blend briefly once more. The mixture may still contain small pieces; this will make the falafel lighter and fluffier. Shape the mixture by hand into walnut-sized balls weighing approx. 30 g each.
Heat the oil in a saucepan and deep-fry the falafel until golden brown all over. Drain briefly on kitchen paper.
Roughly chop the parsley and coriander, including the stalks, and blend them in a food processor together with the cooked chickpeas. Then add the spices, flour, baking powder and water. Season with salt and pepper. Finally, blend briefly once more. The mixture may still contain small pieces; this will make the falafel lighter and fluffier. Shape the mixture by hand into walnut-sized balls weighing approx. 30 g each.
Heat the oil in a saucepan and deep-fry the falafel until golden brown all over. Drain briefly on kitchen paper.
Tips
Depending on your preference, you can also use a hand blender. This will result in a finer falafel mixture and a firmer texture.
Serve the falafels with hummus or a yoghurt dip.
Serve the falafels with hummus or a yoghurt dip.
Nutrients per portion 515kcal
CO₂ equivalent per portion 270g