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  • 500g dried chickpeas
  • 8 TBsp bulgur
  • 2 large onions, finely chopped
  • 10 garlic pods, crushed
  • 2 cups chopped cilantro
  • 6 TBsp cumin powder
  • 2 TBsp coriander powder
  • 1 bag baking powder
  • 2 TBsp salt
  • Black pepper
  • 2 TBsp curry powder
  • 7-8 TBSp chickpea flour
  • Frying oil
  1. Place dried chickpeas in a large bowl and cover with water. Let soak for about 4 hours, not too long as the peas need to retain some crunch. Do not use canned chickpeas, falafel won't hold their texture.
  2. Drain chickpeas and chop in food processor
  3. Add all ingredients except chickpea flour and mix well. Add 6 TBSp water and let rest for 45 min.
  4. Add chickpea flour slowly until the mixture has the right consistency. Add water if too thick, add flour if too runny. Mixture needs to stick.
  5. Heat oil to 180°C. Form small balls of mixture either using falafel spoon or wet hands. Fry in batches.
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Page last modified on August 08, 2021, at 11:15 EST