Chickpea falafel

Medium 0min 30seg 20

: Cookii 2

Chickpea falafel


200 g dry chickpeas
1 cloves of garlic
75 g onion
½ teaspoon ground cumin
1 sprig of parsley
1 sprig of coriander
1 tablespoon sesame seeds
Salt and pepper to taste
Olive oil for greasing
Flour, as needed
Oil for frying
Kitchen roll


  1. Soak the chickpeas in water for 12 hours. Dry them completely with kitchen roll.
  2. Place the chickpeas, the clove of garlic, the onion, the cumin, the parsley, coriander, salt and pepper to taste and program 10 seconds on speed 10.
  3. With the spatula, bring down what was accumulated on the sides of the mixing bowl and set a further 10 seconds on speed 10. If necessary, repeat the process once or twice until you verify that the falafel mixture is consistent.
  4. Stir the mixture with a spatula, add the sesame seeds and program 10 seconds on speed 10.
  5. Place the mixture into a bowl that is lined with kitchen roll (extract the dough's excess liquid as best as possible) and put it in the fridge for about an hour.
  6. With your hands greased with olive oil, make small balls/patties (about 25 g each) and coat them with flour.
  7. Fry them in hot oil and strain the excess oil on kitchen roll.

Tip: Try serving these with pitta bread, a salad and yoghurt and mint dressing.