Falafel

Crispy on the outside and tender on the inside chickpea balls seasoned with spices — a classic Middle Eastern dish that pairs perfectly with flatbreads and salads alike.

Ingredients

• 3 tbsp Sunflower oil
• 1 pcs Onion
• 1 clove Garlic
• 400 g Canned chickpeas
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 bunch Fresh parsley
• 1 pcs Egg

Instructions

1. Heat 1 tablespoon of oil in a skillet and sauté the chopped onion and crushed garlic over low heat until they become soft and translucent.
2. Transfer the sautéed vegetables to a bowl with the chickpeas and spices. Mash everything with a fork or potato masher until you achieve a uniform mixture with small granules. Add finely chopped parsley, season with salt and pepper to taste. Beat in the egg and mix well by hand until the mixture becomes uniform and sticky.
3. Form 6 balls from the mixture, then gently flatten them into patties about 2 cm thick. Heat the remaining oil in a skillet and fry the falafel over medium heat until golden brown on both sides.
4. Serve the falafel hot or cold with couscous, pita, or fresh salad.