Vegane Falafel


Middle Eastern side dish

Soak the raw chickpeas in a bowl with 500ml of water for at least 12 – 24 hours.* After that drain and wash the chickpeas.

Chop spring onion and parsley.

Add all ingredients to a blender. Blend until you have an even, sticky texture. Let it sit in a bowl for 60 minutes.

From the mixture form some balls with about 3 – 4cm.

Either fry in oil with 175°C for 5 minutes or saute in a pan until the falafel are evenly brown.

  • * Worth knowing
  • Chickpeas should never be eaten raw because they contain the toxin Phasin. After soaking them they can be digested easier and don’t need as much time to cook them. With boiling or frying chickpeas their toxin will be destroyed.

  • Added
  • January 18, 2018