Five-Ingredient Falafel
Per serving
Just a few simple ingredients—and you’ll have fragrant falafel that melts in your mouth. Use dry chickpeas, not canned, to achieve a perfectly fluffy texture. Try it, and you’ll understand why this recipe has become a favorite in many cuisines!
Ingredients
4 serv.Step-by-step instructions
- 1
Soak the chickpeas in water for 12–24 hours, using at least twice the volume of water as the dry beans. Drain, then place in a blender together with the coarsely chopped onion, pressed garlic and ground coriander, add a generous pinch of sea salt and black pepper. Blend, scrape the sides, and blend again until the mixture becomes homogeneous with small granules.
- 2
Separate portions the size of a tablespoon, lightly flatten them into oval “stones”. Fry in a shallow pan with oil, in a layer about ½ cm thick. Cook each side for 3–4 minutes until they turn golden‑brown and develop a crispy crust. Transfer to paper towels to drain excess oil. Serve in warm flatbreads or your favorite wraps.
- 3
Enjoy the aromatic, crunchy falafel, which pairs perfectly with tahini sauce, fresh vegetables, or salad.
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