Falafel

snack · ⏱ 60 min · 4 portions · 63.0 g carbs / portion · vegan

v5 · rb0e705f985 20260727Z1751 250 g chickpea 750 ml sunflower oil ½ tsp sesame seed ⏳ soak chickpeas overnight in cold water (cover with at least twice their volume) 🔪 ⏳ 12 h drain chickpeas well grind chickpeas with onion, garlic, parsley, and coriander until finely chopped but not mushy 🌀 mix in cayenne pepper, ground cumin, ground coriander, cardamom, baking powder, salt, flour, and water until smooth and uniform ⏳ ⏱ 1 h cover and refrigerate the falafel mixture 🍳 heat sunflower oil in a deep saucepan to 180°C shape the chilled falafel mixture into patties or balls pressed well 🍽 sprinkle sesame seeds on the falafel balls ⏱ 4 min deep-fry the falafel balls in batches until well browned and cooked through 🔪 drain the falafel on kitchen paper and serve at once Falafel 🎉 80 g onion 1 piece garlic 1 tbsp parsley 2 tbsp coriander ¼ tsp cayenne pepper ½ tsp cumin ½ tsp ground coriander ¼ tsp cardamom ½ tsp baking powder 1 tbsp flour salt to taste onion, garlic, parsley, coriander sesame seed
http://flowcooking.food/en-us/recipe/221/falafel/