Recipe for chick-pea balls from Lebanon
These fried chick-pea balls originally come from Lebanese cuisine, but are very popular throughout the Orient and North Africa. Falafel is also a national court in Israel and is there prepared by all cultural and religious groups.
Ingredients (for 4 persons, approx. 25 pieces)
500 g chickpeas (from the can)
4 cloves of garlic
1 small onion
1 tsp chili flakes
1 tbsp paprika powder, sweet
1 tsp ground cumin
1 tsp coriander powder (or 2 tsp fresh, chopped coriander leaves)
1 pinch nutmeg, ground
1 tsp lemon juice
Olive oil for frying
Drain the chick peas and puree in the blender. Peel the onion and dice very finely. Peel the garlic cloves and squeeze them, then mix together with lemon juice, paprika, onion, cumin, coriander and nutmeg to the chickpeas and knead the dough until smooth. If the dough is too dry, add an egg. Season with salt and pepper.
Form the dough into walnut sized balls (about 4 cm in diameter). Place the balls on paper and refrigerate for about 1 hour.
Heat the oil in a fryer or in a pot to about 190°C. Fry the balls for about 4 minutes until golden brown. Drain on kitchen paper.
Serve the Falafel warm with sesame sauce (tarator bi tahina) or with yoghurt and cucumber sauce.
The falafel is also eaten in flatbread, along with fresh lettuce, tomatoes, onions and garlic-yoghurt-mint sauce.
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