Falafel – crunchy chickpeas balls

cooked falafel chickpeas hummus yogurt meze arabian
AuthorLaura
DifficultyIntermediate

Falafels are crunchy vegan balls, made of chickpeas, parsley, and spices. This Arabian Snack is great on its own, in salads, as an appetizer or in a Meze

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cooked falafel chickpeas hummus yogurt meze arabian
Yields20 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins
 150 g chickpeas, driedfrom Reishunger *
 100 g parsley
 3 garlic cloves
 3 tbsp sesame seeds
 1 small onion
 1 tsp Paprika
 2 tsp cumin powder
 1 small red chilli
 1 tsp coriander powder
 1 pinch baking powder
 1 pinch baking soda
 1 tbsp salt
Jogurt Tahini Zitronen Dip
 2 tbsp Skyr
 2 tbsp greek yogurt
 2 tbsp Tahini
 1 tsp leomon juice
 1 tsp sesame seeds
 1 dash Paprika
 Salz
1

The night before place the dried chickpeas in a big bowl and cover with at least double the water and let them rest.

2

Discharge the water and mince them in a good mixer in batches. Set aside.

3

Now use the mixer to mince also the chopped garlic, onion and parsley leaves (no stems).

4

Mix everything together and add the paprika, cumin, Chili, salt and coriander. Let it rest at least 1 hour in the fridge.

5

Before forming small balls with your (wet) hands, add the sesame seeds, baking powder and baking soda and amalgamate well.

6

Bake in batches in hot oil or spray with a bit of olive oil and bake in air fryer at 200C for 15 minutes.

7

In the meantime prepare the dip by mixing skyr, yogurt, tahini, lemon juice and salt in a nice bowl. Decorate with a bit of paprika and sesame seeds.

8

Enjoy warm and fresh!

Ingredients

 150 g chickpeas, driedfrom Reishunger *
 100 g parsley
 3 garlic cloves
 3 tbsp sesame seeds
 1 small onion
 1 tsp Paprika
 2 tsp cumin powder
 1 small red chilli
 1 tsp coriander powder
 1 pinch baking powder
 1 pinch baking soda
 1 tbsp salt
Jogurt Tahini Zitronen Dip
 2 tbsp Skyr
 2 tbsp greek yogurt
 2 tbsp Tahini
 1 tsp leomon juice
 1 tsp sesame seeds
 1 dash Paprika
 Salz

Directions

1

The night before place the dried chickpeas in a big bowl and cover with at least double the water and let them rest.

2

Discharge the water and mince them in a good mixer in batches. Set aside.

3

Now use the mixer to mince also the chopped garlic, onion and parsley leaves (no stems).

4

Mix everything together and add the paprika, cumin, Chili, salt and coriander. Let it rest at least 1 hour in the fridge.

5

Before forming small balls with your (wet) hands, add the sesame seeds, baking powder and baking soda and amalgamate well.

6

Bake in batches in hot oil or spray with a bit of olive oil and bake in air fryer at 200C for 15 minutes.

7

In the meantime prepare the dip by mixing skyr, yogurt, tahini, lemon juice and salt in a nice bowl. Decorate with a bit of paprika and sesame seeds.

8

Enjoy warm and fresh!

Falafel – crunchy chickpeas balls

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