Falafel recipe


What is falafel?

Falafel is a type of Indian origin croquette, usually prepared in the kitchen of India, Pakistan or the Middle East (especially in Lebanon and Turkey). It can be made with beans, chickpeas or the two pulses at a time. However, increasingly often it appears only made with chickpeas, especially in Western countries where more and more is becoming prevalent in the habit of eating exotic products.

How to make falafel?


- 800 g of raw chickpeas.

- 2 onions.

- 2 cloves of garlic.

- 2 eggs.

- 2 tablespoons flour.

- Peanut oil.

- Olive oil.

- Lemon juice.

- 1 teaspoon cumin.

- Salt

- Ground black pepper.

- Cayenne pepper.


- Mash the beans and onion in a blender.

- Pour two beaten eggs in the crushed mass, two tablespoons of flour, garlic, cumin and a pinch of cayenne pepper. Remove all very well and add a little salt and black pepper chopped at will.

- Form croquettes with the dough, using your hands. For the dough does not stick to your hands, you should sprinkle flour over them.

- Put the croquettes on a tray. Place them separately from each other.

- Place a pan on the stove. Add three to four fingers of peanut oil and heat it to the maximum.

- When hot, fry the croquettes wit the oil covering roughly half of the croquettes. Leave fry without stirring for 1 minute. Then, turn them over to fry the other side.

- As you take out the fried croquettes from the oil, put them on a tray covered with paper towels to absorb the excessive oil. Leave croquettes uncovered so as them not to become too soft.

Ways to serve:

Serve hot as a starter. They are served with olive oil and a bottle of lemon juice so that everyone can season them to his/her favorite taste.

Related information:

- Egg yolk

- Egg yolk properties

- Egg shell

- Eggshell properties

- Eggshell decoration

- Egg white properties

punto rojo More recipes and information about eggs in the listing above.

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