Rating: 3.6709 / 5.00 (313 Votes)

Total time: 1 hour

Servings: 4.0 (servings)



Soak chickpeas in sufficient water for at least 12 hours, preferably 24.

Then pour off the water and cook the chickpeas in fresh water for about an hour until al dente. Either run the drained chickpeas through the finest disk of a meat grinder or blend them in a food processor.

Chop the onion, garlic, parsley (or cilantro) and chili very finely or simply run through a meat grinder or food processor. Add the lemon juice.

Mix flour with baking powder and add. Add the breadcrumbs. Season very generously and knead everything well together.

The falafel dough should now be well malleable. If the falafel dough is not malleable, add a little more flour/crumbs or more lemon juice.

Roll the dough into small balls (about 3 to 4 cm in diameter), brush with oil, place on a baking sheet lined with parchment paper and bake in the oven at 200 °C for about 20 minutes until the falafel are lightly browned and crispy.

Preparation Tip:

The falafel tastes delicious with hummus and a leafy salad or, in the "fast food" version, stuffed into a sliced pita bread together with lettuce strips, cucumber slices, tomato slices and tahini sauce.

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