Ingredients
Scale
For the Falafel
- 300 g (11 oz) chickpeas, soaked for 12-24 hours
- 2 dl (¾ cup) parsley, roughly chopped
- 2 dl (¾ cup) sprigs of coriander, roughly chopped
- 1 dl (⅓ cup) sprigs of dill, roughly chopped
- 1 onion, quartered
- 3 garlic cloves
- 1 sivri pepper, chopped (optional)
- ½ tsp paprika
- ½ tsp cumin
- ¼ tsp cinnamon
- ½ tsp black pepper
- 1 tsp salt
- 1 tsp baking powder
- 1 tbsp sesame seeds
- Neutral cooking oil for frying
For the Onion Salad
- 2 red onions, thinly sliced
- 200 g (7 oz) cherry tomatoes, halved
- 2 dl (¾ cup) parsley leaves, chopped
- 1 tsp salt
- 1 tsp sumac
For the Sauce
- 2 ½ dl (1 cup) crème fraîche (or Turkish/Greek yoghurt)
- 1 dl (⅓ cup) parsley leaves, chopped
- ½ lemon, the juice
- Salt, to taste
To Serve
- Pickled cucumbers
- Roasted sivri peppers and tomatoes
- Lebanese flatbreads
Instructions
For the Falafel
- Add the parsley, coriander, dill, onion, sivri pepper, and garlic to a blender and blend until very finely chopped.
- Add the chickpeas, paprika, cumin, and cinnamon. Blend, scraping down the sides as necessary, until the chickpeas have a fine grainy texture (don’t overblend into a paste).
- Transfer the falafel mixture to a bowl. Add salt, black pepper, baking powder, and sesame seeds. Mix well.
- Cover the bowl with plastic wrap and let sit in the fridge for at least 1 hour.
- Shape the falafel into balls or small patties.
- Heat the oil to 180°C (355°F) in a pot.
- Fry the patties on each side until deep golden brown and crispy. Do not overcrowd the pan; fry in batches.
For the Onion Salad
- Add the sliced red onions to a large bowl. Season with salt and break up the slices into individual strips.
- Add the cherry tomatoes, chopped parsley, and sumac. Mix and set aside.
For the Sauce
- Mix the crème fraîche, parsley, and lemon juice in a bowl.
- Season with salt and set aside.
To Serve
- Serve the falafel with the sides on a plate or make rolls. Enjoy!
- Prep Time: 30 minutes (plus soaking and chilling time)
- Cook Time: 15 minutes