Make your own falafel

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Super tasty homemade falafel balls based on chickpeas and herbs, including step-by-step explanations and photos. Delicious on a pita bread or wrap!

Ingredients

Necessities

Preparation

 Soak the chickpeas in a bowl of cold water for 24 hours. Are you short on time? Then boil them for 3 minutes, turn off the heat and let them soak in the pan for another hour.
 Drain the chickpeas and pat them very dry. Place all ingredients (except the sunflower oil) in a food processor and grind together. Do not do this for too long otherwise a paste will be too thin. Small grains should still be visible. Place the mixture in the fridge for half an hour.
 Then form balls of the mixture and flatten them slightly. If the mixture is still a bit too wet, you can add a little flour or cornstarch.

 Heat a small layer of sunflower oil of about ½ to 1 cm in a frying pan and fry the falafel until golden brown in about 6 minutes. Turn regularly. Drain and serve, for example, on a pita bread or wrap. Or with a nice dip.
 Tips: you can also make a quick falafel version with chickpeas from a can or jar, but keep in mind that these contain more moisture and therefore give a less good result and there is more chance that the balls will fall apart. Therefore add some flour to the mixture.
 Freeze the unbaked falafel balls and always have a fresh portion of falafel on hand to bake.

Falafel

Source: Leukerecepten by leukerecepten-nl.
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