Falafel - crispy chickpea meatballs
Forb. tid
10 min
Tilb. tid
30 min
Samlet tid
40 min
Ret: appetizer, Main cource, Side-dish, main course
Køkken: Turkish
Antal: 6 persons, ca 32 falafels
  • 400 gram dried chickpeas, soaked in water overnight or for at least 8 hours. Remember they must NOT be from a bottle or boiled
  • 1 bunch italian parsley
  • 1 mediumsized onion
  • 2 cloves garlic
  • 2-3 whole eggs
  • 3 tsp salt
  • 4 tsp koriander
  • 3-4 tsp cumin
  • 1-2 tsp chili flakes, turkish "Pul Biber"
  • 3 tbsp lemon juice
  • 4 tbsp breadcrumbs
  • - evt. oatmeal or Psyllium husks
  • ½ ltr sunflower oil or other taste neutral oil
For the dressing:
  • ½ cup turkish youghurt
  • milk, till the consistency is good
  • aprox. ½ tsp dried peppermint
  • 1/4 tsp cumin
  • ½ garlic clove, finely diced
  • salt and pepper
Sådan gør du
  1. Make the dressing:

    1: Mix all the ingredients together and adjust the consistency with milk. The dressing must be very mild, creamy and salty without a violent taste of garlic.

    2: Store in the refrigerator, so it stays cold and fresh until you need it

  2. Falafel:

    1: Soak the chickpeas in water overnight or for at least 8 hours. Then drain the water and rinse them. DO NOT boil!

      2: Blend all the ingredients together in a food processor (not the oil). Ensure a uniform mass.

    3: Form the stufing for small round balls or for a little more flat round buns if you like.

    4: Heat the oil and check that the temperature is correct with a small match or the like. The oil is hot enough, when small bubbles come up along the stick.

    5: Fry the potatoes a little at a time, until they are golden brown - it takes approx. one or two minutes depending on the oil temperature and the amount of falafels. Flip them gently along the way.

    6: Let them drip onto greasy paper

    7: Serving them with roasted pita bread, salad, cucumbers, onion and the good dressing.