Falafel Meatballs Recipe

Falafel, a hearty Lebanese delicacy; It gets its taste from chickpeas, fresh greens and dried spices. The secret is to soak the chickpeas in water the night before boiling them. You can also bake chickpea meatballs deep-fried in the oven to have a crispy coating, so as not to miss out on this flavor. Enjoy your meal!

Ingredients:

For 4 people

🕐 Preparation: 30 min. 🕐 Cooking: 20 min.


Chickpeas (Not Boiled)	2	Cup
Dry Onion (Medium size)	1	Qty
Garlic	2	Clove
Tahini	1	Tsp (large)
Olive Oil	1	Tbsp
Parsley (Finely Chopped)	1/2	Bunch
Salt	1	Tsp (large)
Black Pepper	1	Tsp
Powdered Red Pepper	1	Tsp
Cumin	1	Tsp (large)

For the Frying:
	Liquid Oil	1	Cup

Instructions:

Soak the chickpeas overnight and leave them in the fridge for at least 12 hours.
Drain the rested and swollen chickpeas through water and put them in the rondo.
Add the onion and garlic, parsley (or fresh coriander), salt and spices, tahini and grind to a consistency that will remain lumpy.
Take a walnut-sized piece from your meatball mortar and give it a flat and round shape. Falafel is originally shaped with special molds and fried. We used an espresso strainer. Fry it in the oil you have fried until it turns pink, remove it on a paper towel and serve it without waiting too long. Enjoy your meal!
Note: You can serve falafels with tahini sauce.

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