Falafel from legumes

Last Updated on December 20, 2024

Who would have thought that the much admired falafel is made of legumes! Originally from Egypt, it quickly took root all around us. A meal on the go that you can also have as a fast food version of a burger.

Ingredients:

400 g of chickpeas soaked overnight or canned 1 handful fresh coriander 1 handful of fresh parsley 4 pieces pita bread 2-3 pcs garlic cloves 1 pc of egg 1 tbsp

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1 tbsp olive oil 1 tsp ground cumin 1 tsp ground coriander

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1 teaspoon sea salt 1/4 teaspoon ground hot pepper juice of 1/2 lemon freshly ground pepper lettuce leaves frying oil red onion humus

Procedure:

If using dry chickpeas, soak them overnight and then let them drain thoroughly before using them (you can use already pickled canned chickpeas)

Add a tablespoon of olive oil to the blended mixture, stir with a spatula and form balls, which are placed on a baking sheet lined with baking paper

Bake in an oven preheated to 200 °C for about 15 to 20 minutes or fry the balls briefly in hot oil until nicely golden, then drain on a napkin

Serve warm or cold in sliced pita bread, accompanied by lettuce, olives, hummus or cucumber and tomato salad.

Note:

Recipe for article: Legumes as the basis of modern cuisine

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