Falafel

👉For this recipe you can NOT use canned beans.

Ingredients 40g x 10 pieces

150g dry chickpeas( soaked overnight in water)

30 g parsley(chopped)

1 clove garlic (chopped)

1 tbsp of tahini (sesame) or other nut paste

1 tbsp chia seeds

1 tbsp brewer's yeast (or sesame seeds)

1 tsp cumin seeds

½ tsp salt

A pinch of pepper

+ oil for frying (peanut oil)

Preparation

Soak dry chickpeas for 6 hours to overnight in water.

Rinse and strain the chickpeas.

STEP 1

Mix everything in a tall cup.

Blend the ingredients with using a hand blender or a food processor.

STEP 2

It is easy to divide by drawing a line of 10 equal parts before scooping it.

Scoop out 40g each to form a ball shape.

STEP3

You could use your wet hands or plastic wrap to form balls.

Press the ball shape slightly if you want to save oil consumption in the next steps.

(If you are going to fry these in the next day , keep them in the fridge )

STEP4

Heat about 50g oil to 175℃ in a small frying pan.

Fry falafels until golden.

Be careful not to fry them in very hot oil to ensure that the core is well cooked.

( It takes about 4 minutes each side at 175℃）

STEP5

The falafels are done:)

Serve the falafel immediately, while hot and crispy.

For example they go well with hummus, yoghurt tahini sauce or soy tzatziki :)

Coconut yogurt sauce with onion soup (powder)

200g coconut yogurt (edeka)

2tbsp knorr vegan onion soup powder

1tbsp roasted salted pistachio (chopped)

1tbsp chopped parsley

2tbsp pomegranate seeds

1tsp EV olive oil

A pinch of chili

I used this one at the event.

More sauce ideas ...

Soy yogurt tahini sauce

80g soy yoghurt (not sweet)

20g tahini

1/4 tsp salt

1/2 tsp minced garlic

Black pepper to taste

(Optional)

1tbsp chopped dill or parsley

1tbsp water to dilute ( to drizzle )

Some lemon juice

Chili flakes

Check out more side dishes and the sauces below :)

Hummus

Coconut tahini sauce

Soy Tzatziki