Falafel - crispy chickpea meatballs

Ret appetizer, Main cource, Side-dish, main course

Køkken Turkish

Forb. tid 10 minutter

Tilb. tid 30 minutter

Samlet tid 40 minutter

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

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
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.

Add some oatmeal or psyllium husks (if you have), if the stuffing gets too wet. If it's too wet, you cannot shape or roast the balls and thet will completely fall apart, if you try...
Remember again - it is important that the chickpeas are not boiled or canned. It will completely destroy the stuffing, so it cannot stick together, when you fry them. They should only be soaked in water and then blended. If you pyt the stuffing in the freezer for ½ an hour or in the refrigerator for an hour it will help aswell
Some clame to have good use of adding baking soda to the water, while the chickpeas while soaking. This should change the surface so the wil easily stick together. However I don't always do that and the meatballs are just fine and coherent anyway.