Falafel (Chickpea Meatballs)
6 servings
30 minutes
Falafel is a fragrant dish that originated in the Middle East but has gained popularity worldwide due to its rich flavor and crispy texture. In this recipe, the Thai version of falafel takes on a special character with bulgur and spicy seasonings. Chickpea balls infused with the aromas of cumin, coriander, and curry have a rich nutty taste with a hint of spiciness, while fresh herbs add brightness. Falafel pairs perfectly with yogurt sauces, fresh vegetables, and pita but can also be enjoyed as a standalone snack or part of a main dish. With its crunchy exterior and tender interior, it becomes a favorite treat for both vegetarians and those looking to try something new and unusual.
1
Chickpeas for falafel should be soaked for 12 hours. We soak the dry peas in water, add a teaspoon of baking soda, and leave it overnight.
- Chickpeas: 250 g
- Baking soda: 1 teaspoon
2
The allotted time has expired, and we drain the remaining water and blend the swollen chickpeas in a blender. Alternatively, we can pass it through a meat grinder - that's an option too.
- Chickpeas: 250 g
3
Bulgur also needs to be soaked in water for ten minutes. During these ten minutes, we will chop garlic and onion finely, chop the greens, and add everything to the pea mixture along with salt and spices.
- Bulgur: 3 tablespoons
- Onion: 1 piece
- Garlic: 3 cloves
- Parsley: 1 bunch
- Salt: 1 teaspoon
- Ground cumin: 2 teaspoons
- Ground coriander: 1 teaspoon
- Ground black pepper: pinch
- Ground red pepper: pinch
- Curry powder: pinch
- Cardamom: pinch
4
We send the soaked bulgur there, mix it, and pass it through the meat grinder (or blender) again. We add flour to the resulting 'mince' and mix thoroughly.
- Bulgur: 3 tablespoons
- Wheat flour: 3 tablespoons
5
In a pot, we heat vegetable oil. We make small balls from the pea mixture (they surprisingly form easily and without problems) and immerse them in hot oil.
- Vegetable oil: 500 ml
6
Falafel cooks quite quickly — in 3-4 minutes — so it's time to take out the brown balls onto napkins or paper towels to get rid of excess oil.
