Falafel are crispy bowls of chickpeas with lots of flavor!
Ingredients
- 500 gram dried chickpeas
- 1 pcs finely chopped onion
- 6 cloves garlic
- 1 bunt parsley leaves
- 2 pcs lime (juice only)
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp cummin
- 1 tbsp ground coriander
- 1 tbsp cayennepowder
- 4 tsp baking powder
- 2 dl potato flour
- 2 tbsp good olive oil
Falafel is incredibly good when made properly. This must be one of the easiest ways to make yourself a meat-free dinner. Deliciously spicy buns served as snacks with hummus or I am very happy to put them in pita bread with good dressing, salad and vegetables. If you have not tried before, this is really recommended.
Step 1
To make good falafels, you need to use dried chickpeas. These must be in water for a while, but the consistency will be far better than if you buy pre-cooked canned. Pour the chickpeas into a bowl and pour well with water. The chickpeas will weigh twice as much when you have finished diluting. Leave in the water for 15-24 hours. The picture is of before and after they have been in water.
Step 2
Pour the chickpeas into a strainer so the water drains off. I like to rinse with good cold water before I leave the chickpeas to drain off all the water in the strainer.
Step 3
Put all the ingredients in a blender / kitchen machine and run until it has a sandy consistency. Dilute with potato flour until you get a smooth and fine mass that you can shape into buns.
Step 4
Roughly shape the bowls and place on a foil / tray or similar and put in the fridge for at least 1 hour. Then they become easier to work with and you can shape them into nice bowls before they are fried. You can also make them in the form of "small burgers". If you have a fryer, they should be fried at 180 degrees for 4-5 minutes. If you do not want to fry, just use a frying pan and fill the bottom with a little neutral oil and fry on both sides.
Step 5
Turn the fryer 180 degrees and fry a few at a time. They should be golden and crispy on the outside while the inside is still juicy and good. The baking powder helps and get a very good consistency on the falafels. Let them drain on paper towels.
Step 6
I put them in a pan and keep them warm in the oven until serving. Unpack the ones you do not use and put in the fridge or freeze. Then you have a delicious dinner quickly ready another day.
Step 7
Serve as a snack with hummus or other suitable dressing. It is also very good to fill them in wheat tortillas or pita bread along with tzatsiki or kebab dressing, salad and good vegetables.
