Falafel with parsley and chili

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak chick peas covered with plenty of cold water for about 24 hours

2. 2

   The next day, peel and finely dice the onion and garlic. Wash parsley and coriander, dab dry and chop finely. Clean and halve the chillies and remove the seeds. Wash the pod and chop finely. Drain the chickpeas well and puree them finely in portions with a blender. Finally add onion, garlic, parsley and chilli and puree. Season to taste with salt and pepper. Cover and chill for about 1 hour.

3. 3

   Form approx. 15 balls from the chickpea mixture with moistened hands. Heat the oil in a narrow pot. Fry the balls in portions for 5-6 minutes at medium heat until golden brown. Take out with a skimmer and drain on kitchen paper. Serve with schme

4. 4

   waiting time approx. 25 hours

Nutrition Facts

KCAL
300 kcal

CARBS
24 g

FATS
15 g

PROTEINS
14 g