Recipe for falafel
Falafel is a Middle Eastern specialty made from chickpeas, which are combined with various flavorings such as spices, herbs, lemon, etc. The ingredients are blended into a “dough,” shaped into small balls, and fried to a crisp texture either in a pan or deep fryer.
Falafel is traditionally served in pita bread with various forms of dressing and greens, but they are also great when served with a green salad and baked potato wedges.
Editorial: See our best falafel recipe here.
Ingredients
- 2 cans Chickpeas
- 0.5 bunch Broad leaf parsley
- 10 gram Oregano fresh oregano
- 5 pcs. Sage Leaves
- 2 gram Cilantro ground
- 8 gram Cumin ground
- 2 gram Cayenne Pepper
- Spices salt and pepper
- 2 pcs. Egg
- 25 gram Grate
- 1 pinch Rapeseed Oil for frying
- 0.5 pcs. Lemon juice and grated zest (optional).
Instructions
- Rinse the herbs thoroughly. Dry them well and remove the thickest stems.
- Put all the ingredients in a food processor or blender.
- Turn on the machine and let it run until you have a thick mixture.
- The "dough" should have a consistency that makes it possible to roll into balls. If it is too wet, add a little extra breadcrumbs.
- Roll the mixture into small, bite-sized balls.
- Place them on a plate and refrigerate for at least 30 minutes before frying.
- Bring the oil to a boil in a pot. Check if it is hot enough by inserting a wooden stick into the oil. When bubbles form around the stick, the oil is hot enough.
- Gently lower the falafels into the oil (use a slotted spoon) and let them fry for a few minutes until they are golden brown. Only put a few pieces into the oil at a time to avoid lowering the temperature too much.
- Let the finished falafels drain on a piece of kitchen paper.
- Serve in pita bread, Turkish flatbread, or with a delicious green salad!
