Quick falafels with cooked chickpeas
Originally from Egypt, falafels are a good source of vegetable protein. This recipe uses cooked chickpeas to make the meatballs faster. We can adapt the spices
Originally from Egypt, falafels are a good source of vegetable protein. This recipe uses cooked chickpeas to make the meatballs faster. We can adapt the spices to have falafels to our liking. Falafel can be eaten in pita bread or with a salad and accompanied by a yogurt sauce.
Time
30 min. =
15 min. +
15 min.
Utensils
2 paper towels1 deep fryer1 spatula1 blender1 mixing bowl1 tablespoon
Ingredients for 6 parts
- 1 egg
- 1 c. à s. flour
- 500 ml. frying oil
- 400 g. cooked chickpeas
- 1 onion
- 3 garlics
- 50 g. parsley
- 50 g. mint
- 2 c. à c. cumin powder
- 1 c. à c. chili powder
- 1 c. à c. garlic powder
- 1 shallot
Steps
- Chop the garlic and shallot and add the chickpeas, mint and parsley.
- Mix everything without insisting too much to keep the texture.
- Add the spices, sesame and egg. Then add the flour to obtain a fairly thick purée. Adjust the quantity if needed.
- Add the spices, sesame and egg. Then add the flour to obtain a fairly thick purée. Adjust the quantity if needed.
- Collect a tablespoon of the mixture
- Slightly moisten your fingers and form a ball.
- Heat the oil and add the meatballs one by one.
- When the meatballs have taken on this color, place them on a paper towel. Consume quickly enough to enjoy the crunch!