Creado con IA
Kosher Falafel
60 min 600 kcal por ración Media
Ingredientes
4 Raciones
- dried chickpeas2 cups
- onion1 whole
- garlic4 cloves
- fresh parsley0,25 cup
- cumin1 teaspoon
- coriander1 teaspoon
- salt0,5 teaspoon
- black pepper0,5 teaspoon
- vegetable oil0,5 cup
Preparación
- 1
Rinse the dried chickpeas and soak them in water overnight or for at least 12 hours.
- 2
Drain the chickpeas and transfer them to a food processor.
- 3
Add the onion, garlic, fresh parsley, cumin, coriander, salt, and black pepper to the food processor.
- 4
Pulse the mixture until it is finely ground but not pureed. The mixture should hold together when formed into a ball.
- 5
Form the mixture into small balls or patties, about
- 6
5 inches in diameter.
- 7
Heat the vegetable oil in a deep pan over medium heat.
- 8
Fry the falafel balls in batches, making sure not to overcrowd the pan, until they are golden brown and crispy, about 3-4 minutes per side.
- 9
Remove the falafel from the oil and drain on paper towels.
