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☉ dried chickpeas 200 g
☉ onion 1 pc
☉ scallions 2 pcs
☉ garlic (cloves) 2 pcs
☉ parsley 1 handful
☉ cumin 1 tbsp
☉ black pepper 1 teaspoon
☉ salt 1 teaspoon
☉ lemon juice 2 tbsp
☉ Dijon mustard 1 teaspoon
☉ olive oil 3 tbsp
☉ breadcrumbs 7-8 tbsp
☉ baking soda 1 tbsp
for serving: hummus, pastries, salad, yogurt, tahini
🍽 45 pcs ⏱ 55 MIN (including cooling and baking)
● Soak the dried chickpeas in water overnight (minimum 7-8 hours).
● Drain the soaked chickpeas, rinse thoroughly under running water and transfer to a food processor. Add sliced scallions, finely sliced onion, chopped garlic, sliced parsley, a teaspoon of salt and mustard, a tablespoon of oil, a pinch of ground black pepper, a teaspoon of ground cumin and two tablespoons of lemon juice.
● Repeatedly mix into pulp, but not too much, avoid liquid consistency.
● Mix the breadcrumbs (6 tbsp) with baking soda (1 tbsp) and work in the dough. Transfer to a separate container and refrigerate for at least half an hour.
● Preheat the oven to 210 °C.
● Manually shape small balls from the dough, using only a soup spoon of dough for each piece. If the dough is still too wet (depending on chickpeas), additionally add some breadcrumbs. Sprinkle the falafel with olive oil and place on a baking sheet.
● Transfer to a heated oven at 210 C and bake for 10 minutes first. Then turn the falafel around, rub with olive oil and bake for another 10 minutes.
● Serve with bread, pita, tortilla, salad and topped with chickpea hummus, yogurt dressing, or mayonnaise or dip.
NOTES: You can also shape the falafel from this dough into oval meatballs and fry them in a pan smeared with oil or fry in a high layer of fat, fryer. Try adding young spinach or poppy seeds to the batch. You can also use Falafel as a filling for sandwiches, tortillas or wrap.