This dish comes from Arabic cuisine and is particularly popular internationally as a snack.
For the recipe you need:
- 250g dried peas (green or yellow; or fava beans or dried chickpeas)
- 2 onions
- 2 garlic cloves
- ½ bunch parsley
- ½ bunch fresh coriander
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp baking powder
- 750ml oil for deep-frying
- Put the pulses into a bowl, cover with water and leave to soak overnight.
- The next day, peel and finely chop the onions and the garlic. Wash and shake dry the herbs, pull off the leaves. Drain the pulses in a sieve, then put them into a blender. Add the onions, garlic and herbs and blend as finely as possible.
- Add the spices and 2 tsp baking powder to the falafel purée, stir well to combine and shape into about 40 small balls. The mixture cannot be rolled – it’s best to shape the balls in your hands.
- Heat the oil in a large saucepan. It is hot enough if small bubbles form on the handle of a wooden spoon. Deep-fry the balls in batches for 4–5 minutes until golden brown. Lift out with a slotted spoon and drain on kitchen paper
We wish you a lot of fun making it!