Egyptian falafel

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Egyptian falafel

		Oil for frying
		Pepper
		Salt
		Water
0.5	tsp	Cayenne pepper
0.5	tsp	Turmeric (ground)
0.5	tsp	Ground coriander
1	clove	Garlic
1		Together the beaten egg
1	tbsp	Tahina
2	tbsp	Chopped parsley or coriander leaves (fresh)
50	g	"giblets" from a French bread, soaked in water
50	g	Wheat flour
500	g	Chickpeas

Instructions for Egyptian falafel

To prepare the Egyptian falafel recipe, please follow these instructions:

Set the chickpeas to soak naten over. Let them drain in a colander.

Chop the chickpeas twice through the mincer (if you don't have one, they can tear through a Slaw machine) and pour the pasta in a bowl.

Add all the ingredients-except the together beaten eggs which are added as needed. Knead well to the forcemeat is soft but coherent.

Forcemeat Walnut-sized balls that rolled to finally rolled in the flour. The oil is heated in a pan until it Sizzles on a stick.

Falaflerne 3-4 my rose.-be careful not to put too many in the Pan at a time!

Let them drain on some paper towel

Serve with salad and pita bread and possibly. hummus.