Spicy Falafel

Step 1/5

• 200 g dry chickpeas
• 1½ l water (cold)

Put the chickpeas in a bowl. Pour 3 liters of water over it and soak for a minimum of 8 hours.

Step 2/5

• 15 g cilantro
• 2 tbsp harissa
• 2 tsp smoked paprika powder
• 1 cloves garlic
• 3 tbsp tahini

Drain the chickpeas and put them in the food processor bowl. Coarsely chop the coriander leaves. Add the harissa, paprika powder, coriander, garlic, tahini and a pinch of salt. Grind in about 3 minutes to a fine paste.

Step 3/5

• 400 ml vegetable oil (for frying)

Heat the oil in a large pan to around 160 ° C. Check the temperature with a kitchen thermometer.

Step 4/5

With 2 scoops (or an ice scoop) scoop 6 scoops per person from the chickpea mixture and add to the hot oil. Bake 1/4 of the falafel in 4-5 min. Until golden brown and done. Remove from the oil with a skimmer and drain on kitchen paper. Also bake the rest of the falafel.

Step 5/5

Combination tip: Delicious with spelled pita bread with tzatziki salad and raw arugula.