Falafel 05

Ingredients for Falafel 05

Instructions for Falafel 05

To prepare the Falafel 05 recipe, please follow these instructions:

Put the chickpeas in water so that they are covered plus 5 cm. Let them soak for 24 hours, add extra water by running.

After 24 hours: Rinse the chickpeas and dip them with a clean cloth to keep them relatively dry.

Bring onion and garlic into a food processor and blend until it is completely finely ground. Get all the other ingredients in the food processor and blend! It is necessary to scratch the pages down frequently.

Stop the foor processor when: The dough is completely finely chopped, but not yet grated. Check this by forming a falafel with a spoon and see if it falls apart. When it can hang together, the dough is ready.

Let the dough rest for 2 hours on the refrigerator, covered with film.

Then shape the falcons with a spoon and a hand. Make both happen and hand moist, so the dough will be easiest.

Prepare your falcons in the oven at 175 degrees for 25 minutes, turning them 1-2 times.

Otherwise, you can fry them in oil on the forehead at medium heat for 5-7 minutes, turning them frequently.

You can also friture the falcons in 170 degrees hot oil for 5 minutes.

Server with oven potatoes and tzaziki and salad, or with pita, tzaziki and salad.
Can be eaten cold in the lunch package the following days. They stay well in the fridge for a few days at least.

Tip: You can replace the chickpeas of a corresponding amount of canned (about 2 cans). They must be flushed thoroughly before use and then used in the same way. A little more flour may become necessary.
Fresh parsley can be replaced by a small amount of frozen parsley (about ½-1 dl). Fresh coriander can be replaced with stewed coriander (1 teaspoon)