Falafel
Ingredients
200g chickpeas
2 slices white bread (without crust)
1 level tablespoon flour
1 medium onion
2-3 cloves garlic
1 small bunch parsley
1 level teaspoon ground coriander seeds
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/2 teaspoon turmeric (or 1/2 teaspoon sweet paprika)
chili (to taste; about 4-5 grinds)
1 level teaspoon baking soda
1 tablespoon sesame seeds (optional)
salt
oil for frying
Yield: 30 pieces
How to prepare falafel
- Pour plenty of water over the chickpeas and let them soak overnight (or at least 4 hours).
- Drain the chickpeas and blend them well in a food processor.
- Add the flour, crumbled bread, finely chopped onion, garlic, and parsley. Add the remaining spices and blend again until the mixture becomes paste-like at the bottom of the processor bowl.
- Refrigerate the mixture for 1 hour.
- Shape small balls from the mixture.
- Heat the oil well in a deep pan (test if the oil is hot by sprinkling a little flour - if it sizzles, it's ready). Lower the heat and place the fritters in the oil bath, frying until golden brown on top, about 5 minutes.
The chickpea fritter mixture
Shaping the fritters
Frying in oil
