IvanEats recipe

Falafel

Name: Falafel
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3
Ingredients: 300 g chickpeas, soaked for 12-24 hours; 2 dl parsley, roughly chopped; 2 dl sprigs of coriander, roughly chopped; 1 dl sprigs of dill, roughly chopped; 1 onion, quartered; 3 garlic cloves; 1 sivri pepper, chopped; 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; 2 red onions, thinly sliced; 200 g cherry tomatoes, halved; 2 parsley leaves, chopped; 1 tsp salt; 1 tsp sumac; 2 dl crème fraîche (or Turkish/Greek yoghurt); 1 parsley leaf, chopped; ½ lemon, the juice; Salt, to taste; Pickled cucumbers; Roasted sivri peppers and tomatoes; Lebanese flatbreads

Prep 30 minCook 15 minOriginal: 3

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Ingredients

For the Falafel

300 g chickpeas, soaked for 12-24 hours2 dl parsley, roughly chopped2 dl sprigs of coriander, roughly chopped1 dl sprigs of dill, roughly chopped1 onion, quartered3 garlic cloves1 sivri pepper, chopped½ tsp paprika½ tsp cumin¼ tsp cinnamon½ tsp black pepper1 tsp salt1 tsp baking powder1 tbsp sesame seedsNeutral cooking oil for frying

For the Onion Salad

2 red onions, thinly sliced200 g cherry tomatoes, halved2 parsley leaves, chopped1 tsp salt1 tsp sumac

For the Sauce

2 dl crème fraîche (or Turkish/Greek yoghurt)1 parsley leaf, chopped½ lemon, the juiceSalt, to taste

To Serve

Pickled cucumbersRoasted sivri peppers and tomatoesLebanese flatbreads

Method

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 (180°C) 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!

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Falafel | IvanEats