Falafel

For the falafel, soak the chickpeas overnight in enough water. The next day, drain the soaking water and drain the chickpeas.

Peel and finely chop the onion and garlic. Wash, dry and pluck the parsley. Together with the onion and garlic and the chickpeas that have been soaking overnight, put them through a meat grinder or process them in a food processor until they form a creamy paste. Add spices and mix thoroughly. Let dough rest for 45 minutes.

Form dough into about 30 balls and fry in hot fat until golden brown.

Serve the falafel warm or cold.

Preparation Tip:

Serve with a refreshing yogurt sauce with the falafel!

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