Video: falafel with tomato

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Homemade vegetarian balls of chickpeas, herbs and dried tomato


400 g tin chickpeas, drained
about 5 dried tomatoes in oil
1 egg
1 outing
2 cloves of garlic
small bunch of fresh parsley
few drops of lemon juice
Big pinch of cumin powder
Small pinch of chili powder
Pepper and salt
Approx 50 gr flour
sunflower oil
Extra: garlic dip, grilled vegetables, Turkish bread and lettuce
food processor


Drain the chickpeas. Put these in a food processor together with the onion, garlic, parsley, dried tomatoes, egg, lemon juice, cumin, chili, pepper and salt. Mix this together. Add flour little by little until the mixture becomes a bit firmer. Run your hands through some flour and take about 1 tablespoon of the mixture and roll it into a ball. Repeat until the mixture is used up. Let them set for 15 minutes in the freezer (45 to 60 minutes in the fridge is also possible). Meanwhile, heat a layer of oil in a pan to about 175 to 180 degrees. The oil should start to fizz when the balls go in but not start to smoke. Bake for about 4 minutes, turning regularly. Drain the falafel on a piece of kitchen paper. Serve them on a platter with, for example, some grilled vegetables, Turkish bread,
Watch the video of the recipe here. If you want to be kept informed of new videos from LeukRecepten, subscribe to my Youtube channel. Every Thursday a new video comes online!

Source: Leukerecepten by leukerecepten-nl.
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