- 150 g chickpeas (raw)1
- 1 spring onion
- 1 handful of parsley
- 1 tbsp. wheat flour (type 405)
- 1/2 tsp. cumin
- 1/2 tsp. baking powder
- Juice of half a lemon
- Salt, pepper
- Soak the raw chickpeas in a bowl with 500 ml of water for at least 12 - 24 hours.1 Then drain the water and rinse and dry the chickpeas thoroughly.
- Finely chop the spring onion and parsley.
- Put all ingredients in a stand mixer with 1 teaspoon salt and a pinch of pepper. Blend until you have an even, sticky, but not too fine consistency. If necessary, keep scraping the mixture down from the side of the blender.
- Knead the raw mixture in a bowl with your hands and then let it rest for 60 minutes. After that, the mass should stick together very well.
- Form it into uniform balls with a diameter of 3 - 4 cm and press them together. An ice cream scoop or a spoon is suitable. The balls should hold together very well, otherwise they will fall apart during frying.
- Fry the falafels in a frying pan with oil at 175°C for 5 minutes until they are evenly brown and crispy.
1 Chickpeas contain lectins in their raw state and should therefore not be eaten raw. Soaking chickpeas makes them easier to digest and they take less time to cook. The poisonous substance is destroyed by subsequent cooking or frying, which makes chickpeas safe to eat.
About this recipe
Vegan falafels are made easy with this recipe and it does not require many ingredients. They taste best fresh directly from the pan, but also in a sandwich or as finger food.