Falafel
petty
For best results, use soaked dried chickpeas that aren't cooked instead of canned ones. This will ensure a lower water content making it easier to form your Falafel. But if you must use canned ones, add in 2 tbsp of flour to help with the consistency.
People: 2
5 min

Ingredients

6 Clove
Garlic
6 tbsp
Lemon
4 tbsp
Paprika
100 grams
Sesame Seeds
20 tbsp
Sunflower Seeds

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Prep

  1. Finely chop your garlic.
  2. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Toast sesame seeds and sunflower seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Forming Your Patties

  1. Add garlic, lemon, paprika, sesame seeds and sunflower seeds to your blender and pulsate until desired texture. If the mixture seems too dry, you can add a bit of water or liquid from the can of beans.

Finishing Touches

  1. Wet your hands so that the patties are easier to shape. Fry them in oil on high heat for a few minutes per side until they become golden brown.