VIDEO: canned chickpeas
Prepare falafel with canned chickpeas - this is how it works
Hardly any other oriental dish is as popular as the crispy balls made from chickpea batter. They would be made much more often if it weren't for the time-consuming soaking and cooking of the dried chickpeas. Canned chickpeas that are already pre-cooked are a real alternative. You can buy canned chickpeas as well as the typical seasoning as a ready-made mixture in oriental shops. Well-stocked grocers also sell chickpeas.
- Peel the onion and the garlic cloves and cut both into large pieces.
- Drain the cooking water from the canned chickpeas, but you should collect some of it.
- Wash the parsley and roughly cut the leaves.
- Depending on the kitchen equipment, turn the onions, garlic cloves, parsley and chickpeas through the middle disk of your meat grinder. Alternatively, use your food processor and make a smooth dish out of the ingredients dough here.
- Depending on the consistency, you may have to add a little more flour, but maybe also some of the canned water that you saved.
- Then season the falafel dough generously with the caraway seeds, coriander, pepper, paprika powder and salt.
- Mix in the baking powder as well. It ensures that the balls become a little looser - but it is not a must.
- Let the dough soak in a cool place.
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Bake the falafel - that's how it's done
- While the oil is heating up in a tall pan (or deep fryer), prick the Use a spoon to make small portions of the chickpea batter and form small portions with your (damp) hand Balls from it.
- Press the balls into the sesame seeds.
- Bake the balls in the hot oil until golden brown.
Serve with a typical oriental yogurt sauce with mint and garlic, salad and of course flatbread. The balls taste hot and cold, by the way.
