Ingredients
- 250 g dried chickpeas
- 2 Garlic cloves
- 1 Onion
- 15 g Coriander fresh
- 20 g flat leaf parsley
- 2 TSP Cumin (Kreuzkümmel)
- 1 TSP Coriander seeds ground
- 1 TSP Salt
- Oil for frying
Zubereitung
- Soak the chickpeas in water overnight. (At least 12 hours)
- Peel the onion and garlic. Cut the onion into quarters.
- Strain the chickpeas in a sieve.
- Blend the chickpeas with the garlic, onion, coriander (fresh and ground), parsley, cumin and salt in a powerful blender until homogeneous. To avoid overloading your food processor, you can also produce the mixture in 2 - 4 parts and mix by hand afterwards.
- Transfer the mixture to a bowl, flatten and place in the fridge for approx. 1 hour to infuse.
- Heat the deep fryer or a pot with the oil.
- Now shape the mixture with a falafel scoop and place it in the hot oil. If you don't have a portioner, you can shape the mixture with spoons or your hands. The taste remains the same 🙂
- Fry the falafel for approx. 3 minutes until golden brown.
Notes
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Nährwerte
Calories: 49kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 25mg | Potassium: 124mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 179IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg