Falafel is definitely one of my favourite vegan dishes. It is filling and delicious, and is enjoyed by omnivores as well. If your non-vegan friends are joining you for a meal, and you are not sure what to cook for them, so they do not feel under pressure to eat plant-based food – opt for Falafel! It is an ultimate go-to meal!
Preparation time: 4h 10 min
Cooking time: 20 min
Per: 3 servings
Nutrition per serving:
– 785 kCal
– Fats – 36g
– Carbohydrate – 91g
– Proteins – 28 g
- 2 cups of chickpeas
- 3/4 cup of diced white onion
- 1 clove of garlic
- Juice of half a lemon
- 3 tbsp olive oil
- 1/2 tbsp paprika
- 2 tsp salt
- Handful of spinach (optional)
- 500 gr sunflower oil
Equipment & tools:
- Food processor
- Chef’s knife
- Frying pan with high sides
- Soak chickpeas for at least 4 hours or overnight.
- Put the soaked chickpeas, diced onion, garlic, lemon juice, olive oil, paprika, salt and spinach (optional) to the food processor. Mix for about 1 min, so all the large chunks disappear.
- Preheat the sunflower oil on the frying pan on high heat, so that when you drop food in it, it starts to fry immediately.
- Form little balls/disks from the falafel mixture and drop one after another in the hot oil.
- Fry each ball/disk until light brown.
- Put some paper towels in an empty bowl. Remove the ready falafels from the oil and onto the paper towel to absorb the excess oil.
- Once all the falafels are fried (on high heat) and soaked from the excess oil, serve them with a sauce and salad or in the wraps. Enjoy!
- Make sure not to add too much onions and/or spinach to the mixture, as they contain too much water and your falafels will fall apart in the oil, instead of frying up as balls/disks.
- Fry on high heat, so that you falafels keep the shape and do not fall apart.