Falafel
by XENIA
Ingredients
- 150 g chickpeas dried
- 30 ml Olive Oil
- 7 g fresh coriander
- 10 g fresh pasley
- ½ large onion
- 2 gloves garlic
- 1 tsp paprika powder
- 1 tsp cumin
- ½ tsp baking powder
- Salt and pepper
Instructions
- Preheaten the oven to 180 degress celcius
- The day before you start making the falafels, put 150g dried chickpeas in a large bowl. Fill with plenty of water and let them soak over night. Then pour off the water and collect the chickpeas in a sieve and, if necessary, pat dry with a paper towel (if they are too wet).
- Then wash the coriander and parsley and drain well. Peel and roughly dice the garlic and onion.
- After that, put the chickpeas (step 1) with the other ingredients: 30ml olive oil, 7g coriander, 10g parsley, ½ onion, 2 gloves garlic, 1tsp paprika powder, 1tsp cumin, ½tsp baking powder and some salt and pepper in a large blender and blend for 20seconds. Then scrape down the sides of the food processor and blend again until everything is well combined. If it's too mushy, add 1-2 tbsp of flour and blend again
- shape the dough into balls by hand or with an ice cream scoop and place on a baking tray lined with baking paper. Optionally, brush with a little oil. Now place in the oven for 20-30 minutes until crispy.
Notes
It's important to use DRIED Chickpeas!