Falafel

  • Difficulty: Basic
  • 35 minutes
  • 3 servings

This vegetarian dish, originating in the Middle East, consists of hot and spicy chickpea balls. Their main secret hides in the composition of the dough mixture. Flavor it heavily, not only with cumin and coriander, but with lemon, parsley, garlic, and onion also. Make it hot by also adding paprika and peppercorns to the mixture and serving the balls with hot chili sauce.

Ingredients Needed for Falafel

14 ounces of canned chickpeas
1 medium onion, diced
½ cup fresh parsley, chopped
1 teaspoon cumin powder
1 teaspoon paprika
1 teaspoon baking soda
1 teaspoon dried coriander
1 teaspoon garlic powder
2 teaspoons of peppercorns, crushed
salt
2 teaspoons of olive oil
1 tablespoon lemon juice
3 tablespoons of flour
3 tablespoons of vegetable oil
1 tablespoon hot chili sauce for garnishing

How to Cook Falafel

  1. Add the canned chickpeas, onion, parsley, cumin powder, paprika, baking soda, dried coriander, garlic powder, peppercorns, olive oil, lemon juice, and flour to the mixer bowl. Mix until even.
  2. Start forming balls from the mixture. We’ve got around 12-14 balls.
  3. Fill a cooking pot halfway with vegetable oil and heat it over medium-high.
  4. Deep-fry the balls, then transfer them on paper towels.
  5. Serve them garnished with hot chili sauce.

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