Knusprig Falafel Aromatisch (Print Version)
# Ingredients:
01 -
Neutral oil for frying.
02 -
4 tablespoons olive oil.
03 -
2 red onions.
04 -
2 tablespoons sumac.
05 -
1 and a half teaspoons pepper.
06 -
1 and a half teaspoons salt.
07 -
2 teaspoons paprika powder.
08 -
Half a teaspoon cinnamon (if you want).
09 -
1 teaspoon chili powder.
10 -
2 teaspoons cumin seeds.
11 -
2 teaspoons coriander seeds.
12 -
3 tablespoons white sesame seeds.
13 -
Juice of half a lemon.
14 -
4 garlic cloves.
15 -
2 medium onions.
16 -
About 20g fresh mint (about a third of a bunch).
17 -
Around 40g fresh coriander (half a bunch).
18 -
About 80g fresh flat-leaf parsley (a whole bunch).
19 -
Half a teaspoon baking soda (optional).
20 -
300g dried chickpeas.
# Instructions:
01 -
Line a plate with some kitchen paper and drop the fried golden-brown balls on it. Eat them with pita, tahini sauce, salad, sumac onions and hummus if you feel like it.
02 -
Heat your oil up to about 190C. Shape the mix into balls, then cook them in the hot oil for two to three minutes till they look crispy and brown.
03 -
Slice the onions into strips, toss them with the sumac and olive oil till they're nicely coated.
04 -
Scoop the mix into a bowl, stir in the sesame seeds and cover everything up. Let it chill in the fridge for 40 to 60 minutes.
05 -
Throw everything except for the sesame seeds in the food processor. Blend a few times until everything's fine and even.
06 -
Peel and roughly chop up the onions and garlic. Get the chickpeas drained and ready to go.
07 -
Toss chickpeas in a big bowl with plenty of water and the baking soda. Water should cover them by about six centimeters. Let them soak overnight.
# Notes:
01 -
The chickpeas will get twice as big after soaking.
02 -
Chilling in the fridge really helps your mixture hold together.
03 -
If you’ve got a falafel maker, shaping balls is easier.