Spring is here! 24 C on the countryside yesterday. Time for Falafel.
Ingredients
250g dry chickpeas
cold water
1 onion, chopped
2 cloves garlic, crushed
1 organic lemon, peel + dash
1-2 bunch flat parsley (depending on size)
2 tbsp heaped flour
1/2 tsp bicarbonate of soda or baking powder
1 tsp grounded cumin
1 tsp grounded coriander
1/2 tsp chilli (or less)
1 tsp salt
sunflower/rapeseed/ground-nut oil for frying
optional: grounded cinnamon
Dip:
250g plain yoghurt
3 tbsp Tahini
1 clove garlic, crushed
1/2 lemon juice
2 tbsp mint, chopped
salt&pepper
optional: add cold water
Preparation
- Soak the chickpeas in cold water overnight
- Drain the chickpeas and put chickpeas and rest of the ingredients in a blender. Add a dash of lemon juice to the bicarbonate of soda, so that you activate it. Mix
- Let it rest for 30min or longer
- Meanwhile make the dip. Combine all ingredients in a bowl
- Use an ice cream scoop to make falafel scoops
- Deep-fry them for 5-6min by 170C
- Serve the Falafel with the Tahini dip, also add a tomato salad, pickles and pita bread. ENJOY