Recipe for the best falafels
Are you also a fan of the vegetarian meatball made from chickpeas – also known as falafels? We totally get it.
Even though these small, crispy falafels originally come from the Middle East, they have found their way into the hearts of Danes.
Here you will find a recipe for delicious, crispy, and not least flavorful falafels that can be used as a great alternative to classic everyday dishes – and as a supplement to vegetarian dishes. Try the falafels in a pita or a delicious salad.
Falafels in many ways have the whole package. A crispy, crunchy crust and an interior that is soft, fluffy, and bursting with flavor.
Enjoy.
Ingredients
- 400 gram Chickpeas Soaked from can
- 1 clove Garlic
- 4.4 gram Cumin Ground
- 1 pcs. Onion
- 1 pcs. Egg
- 4.6 gram Cayenne Pepper
- 2 tbsp Grate
- 0.5 bunch Parsley Fresh
- 0.5 bunch Cilantro Fresh
Instructions
- Drain the chickpeas and rinse them.
- Get out your food processor or blender, and gather all the ingredients in it.
- Blend everything until the consistency is uniform.
- Then form your mixture into small balls.
- Heat the oil in a pan, heavy-bottomed pot, or deep fryer (at 170 degrees Celsius (338 degrees Fahrenheit)).
- Fry them for a few minutes until they are crispy on the outside on both sides. Do not fry too many at a time, so the oil does not drop in temperature.
- If you are using a pan/pot, turn them midway so they get brown and crispy on each side. They should have 2-4 minutes.
- Place the finished falafel on a piece of paper towel and let them drain.
Notes
TIP: If you want a healthier version, the falafel can also be baked in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for 15-20 minutes. They will be a bit lighter in color. However, it is a good idea to dip them in a bit of oil beforehand, it helps them to get a crust.