John Myers
Elchipanzis Falafel
The perfect elchipanzis falafel recipe with a picture and simple step-by-step instructions.
- 500 g Dried chickpeas
- 3 piece Onions
- 2 bunch Fresh smooth parsley
- 1 bunch Fresh coriander
- 8 piece Garlic cloves
- 2,5 tsp Ground cumin
- 3 tsp Ground coriander
- 2 tsp Elchipanzis spice mix
- 1 piece Lemon
- 3 tbsp Extra virgin olive oil
- 2,5 tsp Baking powder
- 5 tbsp Sesame
- 60 g Flour
- 3 tsp Salt
- 3 tsp Pepper from the grinder
- 1 liter Rapeseed oil
- The chickpeas should soak in plenty of water overnight. The next day you pour it into a sieve and briefly rinse it off again with cold water.
- Put the chickpeas in a food processor with a knife insert. Cut the onions into very large pieces and put them in as well. Coarsely chop the coriander and parsley and add to them. Peel the garlic and add to the chickpeas. Pour in the squeezed lemon and a small dash of olive oil. Put the spices, sesame seeds and baking powder in and cut everything very finely. Then put the mixture in a bowl and mix in the flour by hand. If the mass is malleable and sticks a little, it is perfect, otherwise it could happen that the falafel disintegrates during frying.
- Heat the oil in a pan while shaping the falafel with your hands and pressing down a little. Now fry the falafel in the fat until they are golden brown. The mass makes about 40 pieces. You can also freeze the fried falafel in portions and fry them again briefly after defrosting, that’s how I always do it and it tastes great 🙂
- Today we had Elchipanzi’s hummus (from my cookbook), olives and a rocket salad with tomatoes (the dressing can also be found in my cookbook).
Facebook Comments