Pan fried Falafel

 

INGREDIENTS*

450 gram chickpeas

250 g freshly shelled broad beans

1 onion (finely chopped)

1 tsp garlic of paste 

1 tsp lemon juice

1 tbsp tahini sesame paste

1 tsp ras el hanout

1 tsp cumin powder

1 tsp turmeric powder

1 tbsp chopped munt

1 tbsp chopped coriander

1 tbsp chopped flat parsley

2 cloves of garlic

1 tbsp olive oil

1 tbsp sunflower

100 gram flour ( if the falafel is too soft to bake, you can use more flour )

1 tsp baking powder

White pepper

Sea salt

 

Further needed:

Food processor

 

PREPARING*

Dried chickpeas need to be soaked for at least 8 hours. My advice is soak them overnight to keep things easy!

 

Cook the chickpeas for about 40 minutes and boil the shelled broad beans in another pan with boiling water for 5 minutes and then let them cool. drain them well! 

My advice is to puree all the ingredients in 2 parts in the foodcompressor.

 

The first part until its smooth and the second part shorter so that you keep some pieces of chickpeas in the falafel puree. 

Cut the onion, garlic, parsley and coriander into small pieces. 

and the chickpeas, broad beans, onion, garlic, mint, parsley, coriander, sesame paste and the other spices in a food processor until you mixed everything well.

 

Put the falafel puree in a bowl and wet your hands. If you can roll nice balls without it falling apart or crumbling, it is good.

If the mass is too dry, add a little olive oil.

If you cannot roll balls because the mass is too wet, add small bits of flour step by step.

 

Now let everything rest for half an hour at room temperature.

 

Now you can make your falafel balls flat in the form of a small patties/burgers.

Heat a little sunflower and olive oil in a pan and bake the falafels over medium heat, alternately golden brown. Try to do this gently and short otherwise they fall apart. 

 

Serve with some Tzatziki sauce and some lemon.