Falafel

45 min
- Preparation 45 min

Ingredients

4 People

For the falafel:
600 g Dried and soaked chickpeas
1 tsp. Cumin powder
0.5 tbsp. Salt
1 tsp. Black pepper
1 tsp. Ground coriander
0.25 tsp. Cinnamon powder
1 tbsp. Grated garlic
1 tsp. Baking powder
2 cups Roughly chopped mint (without stems)
4 cups Roughly chopped parsley (without stems)
1 l Sunflower oil
For the tahini sauce:
2 tbsp. Lemon juice
2 Garlic cloves
1 cups Liquid tahini
2 tbsp. Water
0.5 tsp. Salt
For serving:
1 Pita bread
2 tbsp. Tahini sauce
3 slices Finely cut cucumber
6 slices Red onions
3 Falafel
Fresh parsley to garnish

Preparation

Step 1

For the falafel: Drain and rinse the soaked chickpeas. Using a meat grinder attachment on your cooking robot, grind the chickpeas along with the roughly chopped mint and parsley until a coarse mixture forms. In case you do not have a meat grinder, you may use a food processor. In a separate bowl, combine the ground chickpea mixture with cumin powder, salt, black pepper, ground coriander, cinnamon powder, grated garlic, and baking powder. Mix well. Let the mixture rest in the refrigerator while you prepare the sauce.

For the falafel:

g Dried and soaked chickpeas

tsp. Cumin powder

tbsp. Salt

tsp. Black pepper

tsp. Ground coriander

tsp. Cinnamon powder

tbsp. Grated garlic

tsp. Baking powder

cups Roughly chopped mint (without stems)

cups Roughly chopped parsley (without stems)

Step 2

After the mixture has rested, take small portions and shape them into balls or patties, about the size of a golf ball. Heat the sunflower oil in a deep pan or fryer to 180°C. Fry the falafel balls in batches, making sure not to overcrowd the pan. Fry until they are golden brown and crispy on all sides, about 3-4 minutes per batch. Remove the falafel from the oil using a slotted spoon and place them on a paper towel-lined plate or a rack to drain any excess oil.

l Sunflower oil

Step 3

For the tahini sauce: In a blender, combine the garlic cloves and lemon juice. Blend until smooth and let the mixture rest for 2 minutes to allow the flavors to meld. Add the liquid tahini, water, and salt to the blender. Blend until smooth and creamy. Adjust the consistency with additional water if necessary.

tbsp. Lemon juice

Garlic cloves

cups Liquid tahini

tbsp. Water

tsp. Salt

Step 4

For serving: Warm the pita bread. Spread 2 tablespoons of tahini sauce on each pita. Add 3 falafel balls, 3 slices of finely cut cucumber, and 6 razor-thin slices of red onion. Garnish with fresh parsley. Serve immediately and enjoy this delicious homemade falafel!

Pita bread

tbsp. Tahini sauce

slices Finely cut cucumber

slices Red onions

Falafel

Fresh parsley to garnish