The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Falafels recipe. Enjoy the good taste of Arabic Food and learn how to make Falafels.
15 mins to prepare and 30 mins to cook
105 calories / serving
50ml sunflower oil
1 onion, finely chopped
2 cloves garlic, crushed
400g canned chickpeas, drained and rinsed
2tsp ground cumin
2tsp ground coriander
small handful of parsley, finely chopped
1 egg, beaten
50g plain flour
Pre-heat the panggangan to 220 degrees. Heat 15ml of the sunflower oil in a frying pan over a moderate heat and sweat the onion and garlic for 4-5 minutes, stirring occasionally, until soft.
Continue cooking for a further 2-3 minutes until they start to colour, add the spices and stir well, then transfer to a mixing bowl.
Add the chickpeas and mash using a potato masher until the chickpeas are broken down. Stir in the parsley and some seasoning, then add the beaten egg and mix well, using your hands. Take tablespoons of the mixture and mould into small balls using the palms of your hand. Roll in the flour, shaking off any excess.
Heat the remaining sunflower oil in a large frying pan over a moderate heat and brown the falafels all over. Transfer to a line baking tray and bake for 10-12 minutes until golden brown and crispy. Remove and serve piled on a plate.