Falafels are balls made of soaked and ground chickpeas or broad beans originating from Middle Eastern cuisine. They are usually deep-fried. They can be eaten as a snack or served as part of a meal, for example on pita bread or in a wrap, with vegetables and sauce.
Typically falafels are seasoned with parsley, onion, and garlic. All these plants can be replaced with wild counterparts: ground elder (Aegopodium podagraria), crow garlic (Allium vineale), and wild garlic (Allium ursinum).
Falafel with spring greens
Servings: 2 people
Equipment
- 1 bowl
- 1 Blender
- 1 Frying pan
- 1 plate
- 1 Strainer
- Kitchen paper
- 1 Knife
- 1 cutting board
- 1 heat resistant spoon
Ingredients
- 100 g dry chickpeas
- 13 g crow garlic
- 10 g ground elder
- 20 g wild garlic
- ½ tsp salt
- ½ tsp cumin
- ¼ tsp cinamon
- ¼ tsp chili powder
- ¼ tsp coriander
- 1 pinch cayenne
- 2 tbsp water
- ¼ tsp baking soda
- 1 tsp chilli olive oil optional
Instructions
- Soak chickpeas in water overnight (around 12 h).
- Drain chickpeas and rinse them with water. Put them into a blender.
- Blend chickpeas into a paste.
- Finely chop the crow garlic, wild garlic, and ground elder.
- Transfer chickpeas to a bowl, and add greens, soda, and spices. Mix well.
- Put the covered bowl into the fridge for at least 1 hour.
- Heat some oil in the pan.
- Divide the mixture into 6 pieces and form small balls.
- Add falafels to the pan. Fry on each side until they are brown.
- Put falafels on the kitchen paper to remove the excessive fat.
