Falafel
Patties that are crisp outside and green and tender inside, the star of a Levantine breakfast.
- ⏱Time40 min
- 📊DifficultyMedium
- 👥Serves5 people
- 🔥Per serving530 kcal
Ingredients for 5 people
- Chickpeas2 cups dried, soaked overnight
- Onion1
- Garlic4 cloves
- Parsley1 bunch
- Cilantro1 bunch
- Cumin1 tbsp
- Salt1 tsp
- Vegetable oilfor deep-frying
Optional extras
- Chili pepper1
- Tahinifor serving as a sauce
- Breadfor serving
- Tomatoslices, for serving
Nutrition per serving
- Calories
- 530
- Protein
- 21 g
- Carbs
- 62 g
- Fat
- 22 g
Approximate values; they vary with the exact ingredients you use.
Method
Soak the 2 cups of dried chickpeas overnight in plenty of water, then drain well and pat dry with a towel. Never boil them.
Quarter the onion and peel the 4 garlic cloves; remove the thick stems from the bunch of parsley and bunch of coriander, and if using a hot pepper, remove its seeds.
Grind the chickpeas with the onion, garlic, parsley, coriander and hot pepper in batches in a food processor, scraping down often, until the mixture is coarse like sand and holds together when pressed.
Add the 1 tbsp cumin and 1 tsp salt and mix well until evenly spread.
Cover the mixture and chill it for 30 minutes.
Shape small 4 cm patties with a falafel mould or wet hands and arrange them on a tray.
Heat the oil in a deep pot over medium-high heat to 180°C, and test with one patty: it should sizzle at once and rise to the surface.
Fry the patties in batches for 3–4 minutes, turning, until deep golden brown all over.
Drain on kitchen paper and serve hot, with bread, tahini and tomato slices if you have them.
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