Vegan falafel

Ingredients for 15 servings:

• 200 g chickpeas
• 1 small onion(s)
• 1 clove(s) garlic
• ½ bunch parsley
• ½ bunch coriander
• 1 tsp cumin powder
• ¼ tsp baking powder
• 2 tbsp flour
• 50 ml water, or as needed
• 500 ml oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

the perfect finger food

Drain, rinse, and drain the chickpeas. Then place them in a blender. Peel and finely dice the onion, peel the garlic, and press it through a garlic press. Rinse the herbs, shake dry, and finely chop them. Chop the onion, herbs, and garlic. Add them to the chickpea mixture along with the baking powder, flour, and 50 ml water. Blend briefly again, cover, and then refrigerate for 20 minutes. A little tip: If the dough is very soft, stir in a little more flour, as it should be easy to shape. Heat 500 ml of oil in a saucepan to 180°C. The right temperature is reached when you place a wooden stick in the liquid and small bubbles rise from it. Form the falafel mixture into balls using your hands or an ice cream scoop, dipping your hands or the scoop in cold water every now and then. Fry only 2 to 3 falafel at a time for about 3 minutes to prevent them from sticking together. Drain the falafel when removing them and place them on a plate lined with kitchen paper.