Chickpea patties (falafel)
The ingredients for chickpea patties (falafel):
150 g of chickpeas
200 g onions
3 cloves of garlic
1-2 tsp cumin (cumin)
1 bunch of parsley
1-2 teaspoons of salt or herbal salt
freshly ground pepper + freshly ground mustard seeds
Spice selection: curry, coriander, turmeric, lemon juice to personal taste.
cooking fat
Soak the chickpeas in plenty of water in a large cucumber glass or bowl for 1 night and let it swell. In the morning and in the evening, chill the chickpeas with fresh water and drain. On the 3rd day they can be processed further.
There are now over 300 grams of chickpeas. This uncooked (!) With all the ingredients in or with the blender to process well to Mus. The dough should bind well, then make meatballs and fry in hot fat from both sides until crispy.
Finally, I like to put on each meatball a thick slice of tomato, on a cheese slice, short barbecue or baked.
Of course, the chickpeas can also be cooked, or just use canned chickpeas, then take 300 g.
Brushing the patties with oil and baking in the oven saves fat.
