Falafel Recipe

Ingredients
8-10 falafel homemade
100 g red cabbage
1 carrot
4 radishes
½ red bell bell pepper
½ yellow bell bell pepper
½ cucumber
100 g lettuce
½ bunch fresh mint
½ bunch fresh parsley
2 Arabic breads
For the Falafel
200 g dried chickpeas
1 slice of toast
2 onions
5 cloves of garlic
1 bunch fresh coriander alternatively parsley, for all coriander haters
1 ½ tbsp. coriander seeds
1 ½ tbsp. cumin
1 tablespoon black pepper
50 g flour
1 tsp baking powder
500 ml canola oil for frying
For the Hummus:
½ can chickpeas including water
½ lemon
1 clove of garlic
3 tablespoons tahini sesame paste
Salt and pepper

Preparation

For the Falafel (Part 1):
Soak the dried chickpeas in plenty of water for 12 hours or overnight.
Pour away the soaking water and rinse the chickpeas in a sieve under running water. This is important because the soaking water may contain toxins.
Peel and finely chop the onions and garlic. Set aside a third of them for the salad. Puree the rest, along with the chickpeas, toast, and half of the fresh cilantro in a food processor or blender to a fine paste. Set aside the other half of the cilantro for the salad. Crush the coriander seeds, cumin seeds, and peppercorns in a mortar. Add half of the spice mixture to the falafel mixture, setting the other half aside for the salad.
Add flour and baking powder to the falafel mixture and season with salt and pepper.
Shape the falafel mixture into small balls with your hands. If you wet your hands beforehand, the mixture will not stick to your fingers as much. Be careful that the falafel don’t get too big, otherwise they won’t cook properly inside. If the mixture does not stick together, add more flour.
To get everything on the table at the same time, now prepare the salad next.
Finely grate red cabbage, carrot and radish. Cut bell bell pepper into strips and cucumber into slices.
Chop lettuce and pluck fresh herbs.
For the hummus, blend the chickpeas with the water and the remaining ingredients with a blender or blender to a fine paste.

For the Falafel (Part 2):
Put the canola oil for frying in a pot and heat the oil also about 200°C. To test whether the oil is hot, you can put a wooden spoon in it. If bubbles form on it, the oil is at the right temperature. Carefully place the falafel in the hot oil with a skimmer and fry in batches. When they are golden brown on the outside, they are done. Remove the finished falafel and drain them on paper towels so they are not too greasy.
Warm the thin Arabic flatbreads briefly in a pan without fat or in the oven and serve together with the warm falafels, the vegetables and a yogurt dip.

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