Falafel

Falafel originate from Egypt from where it has spread to the east coast of the Mediterranean and northern Africa. They form into balls the size of 3-10 cm, depending on the country or region. They are served with hummus, roasted vegetables and buns.

Preparation steps

Put drained cooked chickpeas, onions, garlic, chopped parsley and coriander, cumin, flour, salt and pepper in an electric chopper, and chop everything together well.
Leave the mixture to stand for 1-2 hours. Then, with wet hands, make small walnut-sized balls out of it.
Fry them in deep well-heated oil until they get a nice golden brown color.

Serving

Serve warm with hummus or relish.

Advice

You can replace half the amount of chickpeas with boiled and peeled beans.

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