Falafel

Falafel

Total: 12 hr 45 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / people: 249 kcal
, Fat: 14 g
, Carbohydrate: 19 g
, Protein: 8 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

To soak the chickpeas

150g chickpeas

Chickpea mixture

2 garlic cloves
1 red chilli
½bunch coriander
1tbsp white flour
½tbsp ras el hanout
½tsp baking powder
¾tsp salt

To deep-fry

oil for deep-frying
Purchase ingredients now

How it's done

To soak the chickpeas

Place the chickpeas in a bowl, fill with water and leave to soak for approx. 12 hrs.

Chickpea mixture

Drain the chickpeas and blitz in a food processor.

Press the garlic, deseed the chilli, finely chop the chilli and coriander, add to the chickpeas.

Add the flour and all the remaining ingredients, knead the mixture thoroughly by hand until the ingredients have combined to form a compact mass.

To shape the falafel

Shape the mixture into approx. 18 walnut-sized balls.

To deep-fry

Fill a pot to ⅓ with oil and heat it to approx. 180°C. Slide the falafel into the oil in batches using a slotted spoon, deep-fry for approx. 3 mins. Remove and drain on paper towels.

Good to know
Serve with: Mint & yoghurt dressing

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!