Falafel
Crisp herb-flecked fritters of soaked chickpeas and fava beans deep-fried until shatteringly crisp outside and fluffy within. This recipe was created by AI, some information may not be accurate.
- Servings
- 6
- Difficulty
- Medium
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Ingredients
- 300 g dried chickpeas
- 100 g dried split fava beans
- 1 pc onion
- 4 pc garlic cloves
- 1 bunch fresh parsley
- ½ bunch fresh coriander
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp baking soda
- 1½ tsp salt
- 2 tbsp sesame seeds
- 1 l frying oil
Steps
- Soak chickpeas and fava beans in plenty of cold water for 24 hours, then drain very well.
- Pulse the legumes with onion, garlic, herbs, cumin, coriander and salt to a coarse, sandy texture.
- Stir in baking soda and refrigerate the mixture for 30 minutes.
- Shape into walnut-sized balls or patties, pressing sesame seeds onto the surface.
- Fry in 175°C oil for 3-4 minutes until deep mahogany and crisp.
- Drain and serve in pita with tahini, tomato and pickles.
Diet tags are added by the recipe's author.