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Ingredients
- 500 g chickpeas soaked overnight
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 tsp ground cumin
- 2 tsp toasted coriander seeds, crushed in mortar
- 0.5 tsp chili powder
- 0.25 tsp cardamom
- 2 tbsp wheat flour
- 0.5 dl chopped fresh cilantro
- 2 tsp salt
- Ground pepper
- Neutral oil for frying
Instructions
Drain the water from the soaked chickpeas. Blend the chickpeas into a smooth paste using an immersion blender, then add the remaining ingredients.
Use a tablespoon to shape the falafels (about 1 tablespoon per falafel).
Fry in preheated oil for about 5 minutes on each side.
Serve in homemade tortilla wraps with salad and dressing.
Notes
To get crispy falafel that holds its shape, do not cook the chickpeas! Use dried chickpeas that have been soaked overnight.
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