Falafel
Falafel, from above
VegVeganMiddle East

Falafel

Herby chickpea fritters, crunchy outside and green inside. Middle Eastern vada, basically.

40 minTime
11 gProtein each
mildSpice
10hPlan ahead. Soak for 10 hours first; the 40 minutes come after.
The green inside2 chapters · 1 min read

Make it your way

Grandma's wayChickpea falafel, deep fried.
The original
365kcalsame
11 gproteinsame
10 gfibresame
40minutessame

Falafel.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chickpeas, dry1 cup, soaked overnight, not boiled
Onion1 small
Garlic4 cloves
Coriander leaves (cilantro)1 cup
Mint leaves¼ cup, or parsley
Green chilli1 to 2
Cumin powder (ground cumin)1 tsp
Coriander powder (ground coriander)1 tsp
Baking soda (bicarb soda, bicarbonate of soda)a pinch
Sesame seeds2 tsp
Saltto taste
Cooking oil (vegetable oil)for deep frying, about 5 tbsp absorbed

Method

5 steps
  1. 1Drain soaked chickpeas very well.
  2. 2Pulse chickpeas, onion, garlic, herbs, chilli, spices and salt into a coarse, sandy mix. Chill 20 minutes.
  3. 3Stir in soda and sesame, shape into small balls or patties.
  4. 4Deep fry at medium high in batches for 3 to 4 minutes.
  5. 5Serve with hummus, pita and salad.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Falafel: a bread or rice, a side, something to drink and something sweet.

On the side Hummus25 min
On the side Balela20 min
To drink Limonana8 min
To drink Sahlab12 min
Something sweet Rasgulla60 min
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