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Augusta's falafels

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The daughter of Claus Meyer Augusta's favorit recipe on falafels

Sådan gør du

Soak the dried legumes in cold water for 12-24 hours. Rinse and drain the legumes thoroughly. Add legumes and the rest of the ingredients to a food processor and pulse until the mixture is uniform. Add a little bit of extra flour or breadcrumbs if the texture is too moisty. Let the mixture chill before you form the falafels.

Once the falafel mixture has chilled then form it into balls or patties for example with a spoon.

Fry the falafel balls in hot oil at about 175 degrees (the oil should be as hot, so a piece of bread causes the oil to bubble softly around it).


The falafel mixture can stay in the fridge for a couple of days. You can also fry the falafels to the bright side and then when you want to eat them you just heat them in a hot oven.



300 g dry legumes (lentils, beans and peas can be used)
3 dl parsley/the top of a leek/spinach
3 cloves garlic
1 big onion
3 ground coriander
3 cumin
1 ½ salt
150 g grated potato
2 eggs
4 breadcrumbs
Pinch of chili
1 cider vinegar

Se eller gense da vi var med hjemme i køkkenet hos Claus

Claus Meyer laver falafler med sin datter