John Myers
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Chickpea and Yellow Lentil Falafel
The perfect chickpea and yellow lentil falafel recipe with a picture and simple step-by-step instructions.
- 150 g Dried chickpeas
- 150 g Yellow lentils
- 1 piece Red chilli, pitted and finely chopped
- 3 Rods Celery, medium-sized
- 1 bunch Fresh parsley and coriander
- 2 tbsp Chickpea flour and or breadcrumbs
- 1 tbsp Freshly squeezed lemon juice
- 1 tbsp Turmeric, cumin, curry powder
- Salt and pepper from the mill
- Of course you can buy falafel quite often, almost on every corner, and that’s why you rarely make them yourself. But this variant tastes very good, and I think it’s especially fine due to the many herbs and spices and so fresh.
Previous day
- Soak the day before and chickpeas and the lentils (separately) in sufficient water, they should be soaked for at least 12 hours before further processing – this applies at least to the chickpeas, which are larger.
Actual preparation
- Process the drained legumes into a coarse mass in the food processor. Then there is the pitted and finely chopped chilli and the freshly chopped herbs and lemon juice. Chop up the celery in the food processor as well, it can be a bit “soggy”. Also add to the mass. Now add some chickpea flour (alternatively normal) and a few breadcrumbs as needed. The mass should be loose, but malleable. Season with turmeric, cumin, curry powder and salt / pepper at the end.
- Form small balls out of the mass. These are fried in very hot oil (I like to use rapeseed oil for this). The oil should be really hot so that the falafel doesn’t crumble. Then turn and finish frying.
- You can arrange them according to your taste. The classic “Jerusalem kitchen” would do that with tahini and some pickled vegetables, for example. A pita also goes very well. I like to eat my falafel with a little salad and aubergine puree or hummus. But they are definitely best enjoyed warm!
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