Easy falafel
Crispy on the outside, tender and herby on the inside – falafel is a Middle Eastern classic that never goes out of style. Made from chickpeas, fresh herbs and warm spices, these golden bites are perfect in wraps, salads or as a crunchy snack straight from the pan. Here’s how to make your own – full of flavour, fibre and plant-based goodness.
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).
