Name: Falafel
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Vegetarian
Ingredients: 250 g chickpeas; 2 medium yellow onions; 50 g fresh parsley or fresh dill; 2 teaspoon ground caraway; 1 teaspoon ground coriander; 1 teaspoon salt; 1 teaspoon sweet paprika; 2 tablespoon flour

I tasted some Falafel and found that they are very tasty as a snack. The crunchy exterior and juicy interior are truly addictive. Some may not have had Falafel and probably think of it as a try vegetarian meatball, but if prepared well taste amazing.

Falafel is mainly made out of chickpeas and added condiments. The preparation and execution of this dish can be done in under 15 minutes. My parents-in-law like to make this during their fasting time till Easter as a substitute for meat.

The longest prep time is soaking the dried chickpeas in water overnight. The rest just needs to be minced and combined.

Falafel Ingredients

Chickpeas: Soak your dried chickpeas in water for at least 12 hours. Once soaked drain the liquid and follow the recipe.

Garlic: We use garlic from the garden they are more potent, than the ones from the store. These Falafel are more on the garlicky taste, since in our home we like to do that.

Dill or Parsley: I use parsley for this recipe, but it works well with dill. Use fresh parsley, because it will give you a nice color from the inside and fresh herbs do taste better then dried.

Falafel

Print Recipe

Easy to make Falafel with a crispy exterior and soft interior. The herbs and combination of spices are a must try.

Author: Jessica
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 20 pieces 1x
Category: Vegetarian
Method: Oil + Pan
Cuisine: Vegetarian
Diet: Vegetarian

Ingredients

Units Scale

250 g chickpeas
2 medium yellow onions
50 g fresh parsley or fresh dill
2 teaspoon ground caraway
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon sweet paprika
2 tablespoon flour

Cook Mode Prevent your screen from going dark

Instructions

Before you start this recipe soak your chickpeas in water for at least 12 hours and drain the liquid the following day. You can skip the wait, if you use canned chickpeas.
Blend all your ingredients together into a paste. The mix shouldn’t feel wet and if it does add some flour to it.
Form little balls from the mix, which depends what size you like. I use 1 1/2 teaspoon mix and form it into a ball. If the mix sticks to your hand wet your hand.
In a frying pan heat the oil until it is hot. Depending on the size of your pan fry 5-10 falafel for 3 minutes. Turn them half way.
Serve hot or freeze them for up to 1 month.