John Myers
Ingredients for 6 servings:
- 200 g chickpeas, dried, soaked overnight
- 1 bunch parsley, flat, large-leaf
- 3 sprigs of coriander
- 1 onion(s), red
- ½ tsp cumin
- 1 tsp baking powder
- olive oil
- 4 garlic cloves
- Oil for frying
- Salt
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes
fried chickpea balls
Make garlic oil: Mix peeled, chopped garlic cloves with olive oil. If you haven’t prepared it a few days in advance, add it fresh to the chickpea mixture until the mixture is smooth but still manageable. Puree the drained chickpeas with the garlic olive oil, parsley, coriander, cumin, onion, baking powder, and salt. Form the dough into balls (no larger than a tennis ball). Fry in hot oil. Serve the falafel as follows: flatbread with tahini or yogurt-mint sauce, falafel, tomato slices, and salad, if desired.
Facebook Comments