Falafel
Falafel made from chickpeas, cilantro or parsley, onion, cumin, garlic, khmeli suneli, paprika, nutmeg, pepper, coriander, salt, lemon juice, and baking soda, baked or deep-fried.
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
Nutrition
per serving- kcal
- 300
- Protein
- 10 g
- Fat
- 12 g
- Carbs
- 38 g
Ingredients
for 4 servings- Chickpeas400 g
- Cilantro1 tbsp
- Onion1 pcs
- Cumin1.5 tsp
- Garlic powder1 tsp
- Khmeli suneli1.5 tsp
- Sweet paprika1 tbsp
- Nutmeg0.5 tsp
- Ground black pepper2 tsp
- Ground coriander1 tsp
- Salt1.5 tsp
- Lemon juice2 tsp
- Baking soda1 tsp
- Wheat flour50 g
- Frying oilto taste
Method
8 stepsSoak the chickpeas overnight, then rinse and boil until tender. Drain the water.
Rinse the cilantro (or parsley), dry, and chop finely. Peel and finely chop the onion.
In a blender, process the boiled chickpeas, cilantro, onion, cumin, garlic, khmeli suneli, paprika, nutmeg, pepper, coriander, salt, lemon juice, and baking soda until smooth.
Form small balls or patties from the resulting mixture.
Roll each piece in flour.
Place the falafel on a baking sheet lined with parchment paper and lightly brush with oil.
Bake in an oven preheated to 180-190 °C for 25-30 minutes until golden brown.
Alternatively, deep-fry the falafel in oil heated to 170-180 °C until golden.