Recipe for homemade falafel
• 500 g canned chickpeas • 1 yellow onion • 1 teaspoon salt
• 2 dl chopped herbs, e.g. parsley leaves and / or coriander • 2 cloves garlic
• 1 tbsp cumin • ½ tbsp baking powder • 1 tsp bicarbonate • Oil
Soak the chickpeas overnight or for at least 12 hours. Pour off all the water.
First, mix the onions and herbs in a food processor to a smooth paste. Then add the chickpeas and the rest of the ingredients and pulsate the mixer. Some water may be needed to make a good batter. Be careful not to mix too hard, there should still be some texture in the batter. Let rest in the fridge for about 15 min.
Wet your hands and roll small balls of the batter. From this step, the falafels can be frozen raw and taken out to be cooked 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. Pick up and let drain on a wire rack. The falafels can also be fried in oil, but be sure to turn them until all sides are golden brown. They can also be cooked on an oiled plate in an oven at 200 ° C for about 20-25 minutes. Turn them over after half the time.
Serve the freshly fried falafels together with e.g. a salad or in a wrap with vegetables, yogurt sauce, chili sauce and fresh herbs.
Recipe by Gabriella Skog, @tavernabosque on Instagram.