Falafels
For 6 people
Preparation time : 30 min
Rest period : 4h
Cooking time : 5 min
Ingredients
- 440g dried chickpeas
- 12 teaspoons yeast
- vegetable oil
- 1 onion
- 2 cloves of garlic
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh coriander
- 2 tsp ground cumin – Spigol®
Preparation
- Soak the chickpeas in 750 ml of water for at least 4 hours.
- Drain the peas and blend until finely chopped.
- Add the quartered onion, garlic, parsley, coriander, cumin, yeast and 1 tbsp water.
- Season with salt and pepper. This mixture should form a compact paste. Leave to rest for 30 mins.
- Heat the vegetable oil in a frying pan to a third of its height.
- Remove any excess liquid from the cooled mixture and gently dip the balls of dough into the oil to fry for 3 to 4 mins, turning to coat.
- Remove the falafels with a skimmer and drain.
You can then spread them on toast or pitas.