A great meal for on the go and when you need something quick.
There are countless ways to use falafel. In bowls, fajitas or wraps, for example.
Admittedly, we have always bought our falafel.
Either as a convenience product in the supermarket or ready-made in the restaurant or snack bar.
Today we would like to show you how you can make them yourself.
We advise you to have a food processor or a good blender at hand as an important helper.
The work itself is manageable. However, due to the soaking time of the dried chickpeas alone, it takes a while before you can even start.
But fortunately, you don’t have to actively accompany the soaking.
Simply put dried chickpeas in a large enough bowl with fresh water the day before.
If you want to save yourself the soaking and use cooked chickpeas, I’ll have to disappoint you.
The falafel only get the perfect bite if the dried chickpeas are used.
-believe me, we’ve tried it!
- 250 g dried chickpeas
- 1 onion
- 2 cloves of garlic
- ¼ bunch parsley (fresh)
- 1 tsp ground coriander
- 1.5 tsp cumin
- 1-2 tbsp lemon juice
- 100 g flour (possibly a little more for binding)
- 1 tsp salt (to taste)
- Place the chickpeas in a large bowl and soak overnight.
- Rinse well and drain the next day.
- Peel the onion and garlic.
- Quarter the onion and set aside.
- Get a food processor ready and add the chickpeas along with the onion and garlic.
- Blend everything together until finely chopped but not overly blended.
- Pour the mixture into another bowl. This is where the rest of the ingredients come in. Wash and finely chop the parsley.
- Add these to the chickpea mixture in the bowl along with the coriander, cumin, lemon juice, flour and salt.
- Mix well.
- Taste the mixture and see if it holds together when formed into small patties or balls.
- If not, add a little more flour and mix well again.
- This is best done with your hands.
- If the mass holds together, it is ready and can be fried or deep-fried after shaping.