Quick falafel made from chickpea flour

Ingredients for 4 servings:

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

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

quick, easy, vegan

Mix all dry and fresh ingredients thoroughly. Add boiling water, adding more slowly starting at about 120 ml, while stirring vigorously. Let stand for about 10 minutes; the dough should thicken quickly. Then mix in the olive oil and lemon juice. With wet hands – the dough is very sticky – form flat “burgers.” Heat a pan over medium heat, add olive oil, and cover and fry the falafel one at a time. This prevents them from drying out. If possible, turn them only once. In my experience, the amount of water needed depends heavily on the flour. If it becomes too mushy, add a little more chickpea flour. Addendum: Different types of chickpea flour are available commercially, each with different water requirements. The dough should have the consistency of dumplings. Therefore, if using an “unfamiliar” flour for the first time, add the water very carefully or thicken with more flour.