Homemade Falafels

Yavor
Yavor
Novice
28/08/2015
Preparation15 min.
Cooking25 min.
Тotal40 min.
Servings12-16
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  • Rating4 out of 5

Ingredients

Preparation

Pour cold water over the chickpeas and leave them to soak overnight. The next day, strain well and blend in a blender.

Transfer them to a bowl, add the bulgur, finely chopped onions, pressed garlic, baking powder and chopped herbs and spices. Knead well and leave for 30-40 min. in the fridge.

Add the flour to the mixture and if it ends up too thick you can add just a little bit of water.

Using wet hands shape small meatballs and leave them for 30-40 min. in the fridge again. Flatten them slightly and fry until ready in an oil bath. Strain the excess grease onto paper towels and serve with Arabic pitas, hummus, a sauce of your choice and tahini sauce.

Also try out falafels with coriander, falafels with sesame seeds, falafels with peas and classic falafels.

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