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Falafel

Cuisine Israel
Servings 8 people

Ingredients

Food processor stuff

  • 2 cups chick peas uncooked
  • 100 g parsley
  • 100 g corriander
  • 1 zucchini medium
  • 1 potato medium
  • 1- 3 cloves garlic
  • 1 tsp salt for taste
  • pepper
  • 1 tsp cumin ground
  • 1 tsp baking soda
  • 100 ml water (if too thick)

Last ingredients

  • 2-3 tbsp bread crumbs
  • 2-3 tbsp seame

Frying

  • 2 cups vegatable oil
  • small pot

Instructions

  • Put chick peas in the cold water for 12 hours. Drain them.
  • Put parsley, corriander, zucchini, potato, garlic, cumin and salt in the food processor and turn it on. The mixture should have consistence of a couscous paste. If its too thick, add some water. Don't overprocess it!
  • Transform the mixture to the bowl, mix in breadcrumbs, baking soda and seasame, try it and season with salt and pepper if needed.
  • Form flat balls with wet hands.

Frying

  • Fry the bowls from both sides until dark brown. Drain on paper towels.
  • Stuff half a pita with falafel, taboulah and pickled turnips. Drizzle with tahina sauce.