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


4 people


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

To soak the chickpeas

150 g chickpeas

Chickpea mixture

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

To deep-fry

oil for deep-frying
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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

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