Falafel

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Recipe by Damaris Beems Course: Sides, Snacks, MezzeCuisine: Arabic, Lebanese
Servings

20

pieces
Preparation

25

hours 
Cooking time

30

minutes
Total time

25

hours 

30

minutes

You may associate falafel with fast food. And yes, you can buy it ready made in the supermarkets nowadays. But please, just start making it yourself. It’s so divine, delicious and yummy. On top of it, it’s healthy, it can be eaten in many ways and you can keep it on the fridge a few days.

Ingredients

  • 250 grams dry chick peas

  • 2 cloves garlic

  • 1-2 gram onions

  • 2 lemons

  • 1 bouquet flat parsley and coriander

  • olive oil

  • 0,5 table spoon cayenne powder

  • 1 table spoon ground cumin and coriander

  • 3-4 table spoons flour

  • 500 ml sunflower oil

preparation

  • The chick peas should soak in water for 24 hours before you can start preparing the falafel. No ned to add baking soda. Just enough water is the right thing to do.
  • If the chick peas have spent their time in the water for 24 hours, it is time to rinse them and put them in the food processor. Together with the lemon juice, the garlic cloves, the onion, the herbs and salt and pepper. Then blend it into a nice paste.
  • Take the paste/dough in your hand in feel how it feels. Add the flour and work it through the chick pea dough. Feel if it doesn’t feel too wet to make falafels with it. If that’s the case, you can add some more flour.
  • Preheat a frying pan and add the sunflower oil. When this is hot you can start frying the falafel. For about 8 minutes.
    Lovely with hummus, in a salad, in a pita bread with salad and garlic sauce, as a snack, with a mezze… the possibilities are endless, really.

Notes

  • BEWARE: THE CHICK PEAS NEED TO SOAK WATER FOR 24 HOURS BEFORE YOU CAN START USING THEM.
  • You can keep them in the fridge for a few days. Heat them in the microwave. You can also keep them in the freezer… but mine never find their way to the freezer …

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