Créé avec l’IA
Classic Falafels
60 min 233 kcal par portion Moyen
Ingrédients
4 Portions
- chickpeas2 cups
- fresh parsley1 cup
- small onion1 piece
- garlic3 cloves
- ground cumin2 tsp
- ground coriander1 tsp
- salt1 tsp
- black pepper1/2 tsp
- baking powder1/2 tsp
- flour1/4 cup
- water1/4 cup
- olive oil2 tbsp
Instructions
- 1
Soak the chickpeas in water overnight or for at least 12 hours. Drain and rinse them well.
- 2
In a food processor, combine the soaked chickpeas, fresh parsley, onion, and garlic. Pulse until the mixture is finely ground but not pureed.
- 3
Transfer the mixture to a large bowl and add the ground cumin, ground coriander, salt, black pepper, baking powder, and flour. Mix well to combine.
- 4
Gradually add the water to the mixture, stirring until it reaches a consistency that holds together when formed into balls.
- 5
Using your hands, form the mixture into small balls or patties, about the size of a golf ball.
- 6
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the falafel balls in batches, being careful not to overcrowd the pan.
- 7
Fry the falafel balls for about 3-4 minutes on each side, or until they are golden brown and crispy.
- 8
Remove the falafel balls from the skillet and drain them on a paper towel-lined plate.
