Falafel

Ingredients for Servings: 4

250 g chickpeas (dried)

1/2 onion

2 cloves of garlic (more depending on taste)

1/2 bunch of parsley (or 1 k. Covenant coriander; or 1/2 bunch of parsley and coriander)

1/2 tbsp coriander (dried)

1 tbsp cumin

1 chilli pepper (or more, to taste)

Salt

1 1/2 lemons (juice only)

8 EL flour

1 tsp baking powder

1 tbsp breadcrumbs

some oil

Preparation:

Soak chickpeas in sufficient water for at least 12, better 24 hours.

Then drain the water and cook the chickpeas in fresh water for about an hour. Either leave the drained chickpeas through the finest slice of a meat grinder or mix in a food processor.

Chop the onion, garlic, parsley (or coriander) and chilli very small or simply turn through the meat grinder or chop in the food processor. Add the lemon juice.

Mix flour with baking powder and add. Add breadcrumbs . Season very generously and knead everything well.

The falafel dough should now be well malleable. If the falafel dough is not well malleable, add a little more flour/bread crumbs or more lemon juice.

Roll small balls (about 3 to 4 cm) from the dough, brush them with oil, place them on a baking sheet covered with prachment paper and bake in the stove at 200 °C for about 20 minutes until the falafel is lightly browned and crispy.

Cooking time more than 60 min

Tip

The falafel taste delicious with hummus and a leaf salad or, in the "fast food version", together with strips of lettuce, cucumber slices, tomato slices and tahinesauce stuffed into a sliced flatbread.