Parsley falafel without coriander
Falafel made with soaked dried chickpeas, parsley, garlic and cumin, without fresh coriander.
Active time45 min
Cooking20 min
Total13 hResting : 13 h
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Ingredients
- 4 cloves of garlic
- 50 g parsley
- 5 g ground cumin
- 40 g chickpea flour
- 400 ml sunflower oil
- 250 g dried chickpeas
Preparation
The day before, cover the chickpeas generously with cold water in a large mixing bowl and leave to soak in the refrigerator for 12 hours. Drain very thoroughly without cooking them.
250 g dried chickpeas- mixing bowl
- refrigerator
- colander
Wash and dry the parsley. Peel the garlic. Pulse the soaked chickpeas with the parsley, garlic, cumin and chickpea flour until finely chopped but not smooth.
4 cloves of garlic50 g parsley5 g ground cumin40 g chickpea flour- blender
- knife
Press the mixture into small balls 3 centimetres across. Place on a plate and leave to rest in the refrigerator for 30 minutes.
- plate
- refrigerator
Heat the oil to 170 degrees Celsius in a small saucepan. Fry the balls in batches for about 5 minutes, until golden brown and cooked in the centre. Drain on kitchen paper and serve hot.
400 ml sunflower oil- saucepan
- thermometer
- slotted spoon
- kitchen paper
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration