Easy homemade falafel recipe
Don’t know why, but my cupboards seem to be literally stuffed with dried beans, lentils, chickpeas and other cereals. Which was why I started experimenting with homemade falafel. The first attempts failed miserably, but now I’ve learned the trick of making a paste that is not too dry and not too smooth to hold together. It works. And they taste unbelievably good.
500 g dried chickpeas
2 gloves of garlic
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp salt
1 tsp baking powder
1 tsp cayenne pepper
1 bunch of fresh coriander
Oil for deep frying
Soak the dried chickpeas for at least 24 hours. (I haven’t tried to use canned chickpeas, but fear they might be too mushy)
Drain the chickpeas and blend them with onion, garlic and spices in a food processor
Add baking powder and chopped fresh coriander
Heat up the oil and fry walnut sized lumps of the chickpea mixture until golden brown
Place on absorbent paper for a few seconds.
Serve the homemade falafel hot accompanied by bread and salad.