Falafel (Chickpea Balls)

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Our whole family loves the Arabian cuisine and especially those crispy falafel that go with all kind of side dishes.

Ingredients for approx. 20 Falafel:
  • ½ bunch of parsley
  • 1 pinch of curcuma
  • 1 medium sized onion
  • 1 garlic clove
  • 1 teaspoon ground cumin
  • 2 twigs of fresh coriander
  • ½ chilli
  • ½ teaspoon salt
  • optional: 1 small piece of kombu alga (approx. 3 g)
  • 250 g dried chickpeas
  • vegetable oil for frying

Soak the chickpeas together with the kombu alga in cold water for at least 24 hours. (You might have to add more water after some time to make sure that they are completely covered all the time).

Strain the chickpeas and remove the alga.

Chop onions, garlic, coriander and chili and puree in your food processor together with the chickpeas (you can use the blender as well, but it will be a little bit more difficult and time consuming...) Add cumin and salt to taste and mix in the finely chopped parsley and tumeric.

Form small balls (4-5 cm diameter) from the dough and fry in hot oil in small portions until golden brown and crispy. Drain on paper towels and serve immediately.

Did you know that soaking pulses with a piece of kombu alga makes them easier to digest?

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