Falafel- chickpea Arabic bullets
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Contents
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ingredients
170 g chickpeas 1 pk onion 5 cloves garlic 1 KL Roman cumin 1/2 KL coriander 1/3 KL ground black pepper 1 handful parsley oil
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You will love the crispy falafel.
1.
Soak the chickpeas in water for 24 hours.
2.
Then drain the water and blend the chickpeas.
3.
Add the crushed Roman cumin and coriander.
4.
Then the small onion and garlic.
5.
Finally, mix in the parsley and transfer the mixture to a bowl and place in the refrigerator for 2 hours.
6.
Work the balls with your hands (if the mixture is too runny, thicken it with chickpea flour) and place it back in the fridge for 2 hours.
7.
Fry the balls in hot oil and then drain on a napkin to soak up the excess oil.
8.
Good taste!
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