Buy all ingredients right below the recipe
INGREDIENTS
- 400 g chickpeas
- 120 g peeled onion
- 20 g peeled garlic
- 40 g flat-leaf parsley leaves
- 10 g chili pepper flesh
- 8 g salt
- 2 g ground cumin
- vegetable oil for frying
INSTRUCTIONS
- 1Soak the chickpeas in cold water for 10–12 hours. Then drain them, rinse thoroughly in cold water, and let them drain in a colander.
- 2Finely chop the onion, garlic, parsley, and chili pepper. Along with the chickpeas, salt, and cumin, place them in a blender and blend until fine. Let it rest in the refrigerator for 2 hours.
- 3From the rested mixture, form 20 balls and gently flatten them with your palm into patties 1 cm thick.
- 4In a saucepan over medium heat, heat a deep layer of oil to 160 °C and fry the falafel in it gradually for 2–2.5 minutes on each side until golden brown. The falafel must float in the oil. Place the finished falafel on a plate lined with kitchen paper to absorb excess fat.
Tip
You can add a pinch of baking soda to the mixture; the falafel will then be fluffier and crispier. You can shape the individual falafel pieces using a special mold designed for this purpose. You will need a blender for preparation.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef