Homemade falafel recipe
INGREDIENTS:
•500 g canned chickpeas • 1 yellow onion • 1 ½ tsp salt
•2 dl chopped herbs, e.g. parsley and/or coriander •2 cloves of garlic
•1 tbsp cumin • ½ tbsp baking powder • 1 tsp bicarbonate • Oil
Do this:
- Soak the chickpeas overnight or for at least 12 hours. Pour off all the water.
- First, blend the onion and herbs in a food processor until smooth. Then add the chickpeas and the rest of the ingredients and pulse the blender. A little water may be needed to get a good batter. Be careful not to blend too hard, there should still be some texture in the batter. Let rest in the fridge for about 15 minutes.
- Wet your hands and roll the dough into small balls. From this stage, the falafel can be frozen raw and taken out to cook at a later time.
- Pour oil into a saucepan and heat to 170°C. Add a few balls at a time and fry until golden brown, about 2-3 minutes. Remove and let drain on a wire rack. The falafels can also be fried in oil, but be sure to turn them over until all sides are golden brown. They can also be cooked on an oiled baking sheet in the oven at 200°C for about 20-25 minutes. Turn them over halfway through.
Serve the freshly fried falafels with, for example, a salad or in a wrap with vegetables, yogurt sauce, chili sauce and fresh herbs.
Recipe by Gabriella Skog, @tavernabosque on Instagram.