Homemade falafel

Ingredients

• 200 gChickpeas, dried
• 60 gOnion
• 30 gParsley
• 20 gCoriander
• 15 gPlain flour (1 tbsp)
• 3 gBaking powder (½ tsp)
• 40 gcanola oil, roughly this much stays in the falafel
• 60 gHummus
• Garlic, cumin, coriander seeds, salt, chilli

How to make it

1. Soak the chickpeas in plenty of water for at least twelve hours, drain and pat them dry.
2. Coarsely chop them in a food processor with the onion, herbs, garlic, cumin, coriander seeds, salt and chilli, without blending them. The mixture should be like coarse sand.
3. Knead in the flour and baking powder and chill for 30 minutes.
4. With wet hands shape walnut-sized balls and press them firmly.
5. Deep fry in about three centimetres of oil at 175 degrees in batches for four minutes, until dark brown.
6. Drain on kitchen paper, serve with hummus, salad and flatbread.

One tip

If the balls fall apart in the oil, the mixture is too coarse or too wet: a little more flour and press harder.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.