Falafel

Ingredients for 1 servings:

• 200 g chickpeas, dried
• 1 slice(s) toast, stale
• 1 onion(s)
• 4 garlic cloves
• ½ bunch parsley
• 2 tsp coriander powder
• 2 tsp cumin powder
• salt and pepper
• 1 tsp baking powder
• 2 tbsp flour
• 1 liter of oil for frying
• 1 lemon(s)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

easy to prepare and vegetarian

Place the chickpeas in a bowl and cover with plenty of cold water and let soak for 12 hours. Then drain. Crumble the bread. Peel and roughly chop the onion and garlic. Wash the parsley and pick off the leaves. Finely chop the bread, onion, garlic, parsley, and chickpeas in a blender. Season the puree with coriander, cumin, pepper, and salt, and knead with the flour and baking powder. Form the dough into walnut-sized balls. Heat the oil for deep-frying. It’s hot enough when lots of bubbles rise from the handle of a wooden spoon dipped in the oil. Fry the falafel in batches for 4-5 minutes until golden brown. Drain each falafel on a thick layer of kitchen paper. Cut the lemon into wedges and serve with the hot falafel.