Falafel sind wohl eines der beliebtesten veganen Gerichte – wir lieben es auch! Unsere Version mit Kichererbsenmehl steht in ca. 30 Minuten auf dem Tisch und schmeckt fantastisch.
Falafel with couscous salad
Falafel are probably one of the most popular vegan dishes – we love it as well! Our version with chickpea flour is on the table in about 30 minutes and tastes amazing.
1 jar of chickpea flour
1 spring onion (white part)
1-2 cloves garlic
1/2 tsp baking powder from a jar
1 tsp salt
1 tsp cumin
1 handful parsley
1/2 lemon (juice)
1 tablespoon olive oil
approx. 120 ml boiling water
1 jar of couscous
1 bunch of parsley
½ bunch of mint
spring onion (green part of the spring onion)
½ lemon (juice)
oil, salt and pepper
First, finely dice the spring onion and garlic. Wash the parsley and chop finely as well.
Mix the chickpea flour with the baking powder, salt and cumin. Add the spring onion (only the white part), garlic and parsley and mix. Now add the olive oil and lemon juice to the dry ingredients.
Next, gradually add the boiling water, stirring steadily until you get a porridge-like but smooth consistency. It is better to start with less water and increase as needed. Allow the dough to rest for about 10 minutes.
While the falafel dough is resting, prepare the couscous salad: Pour 200ml of boiling water over the couscous and let it sit. Dice the tomatoes. Wash parsley and mint, shake dry and chop finely. Cut the green of the spring onion into very fine slices. Add everything to the couscous. Season to taste with lemon juice, olive oil, salt and pepper.
Now with wet hands form falafel into small balls.
Heat plenty of oil in a frying pan and fry the falafel on all sides over medium-high heat. Depending on the size of the falafel, this will take about 4-6 minutes.
- The falafel taste best freshly fried. But they can also be stored in an airtight container in the refrigerator for 2-3 days.
- They also taste especially good with some yogurt, which you can season with cumin and salt.