Falafel

What you need

Ingredients

Measured for 2 servings.

• 30 mlSunflower Oil
• 120 gOnion
• 5 gGarlic
• 400 gChickpeas
• 2 gground cumin
• 1 gGround Coriander
• 30 gParsley
• 55 gegg

Make it

Method

1. 01

   Weigh and prepare all ingredients for Falafel: 30 ml Sunflower Oil, 120 g Onion, 5 g Garlic, 400 g Chickpeas, 2 g Ground Cumin, 1 g Ground Coriander, 30 g Parsley, 55 g Egg. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat a wide pan over medium-high heat. Add the listed oil if included and cook Chickpeas in a single layer until it takes on colour.

3. 03

   Add the remaining ingredients in their appropriate cooking order and toss for about 15 minutes. The ingredients should be tender but not falling apart.

4. 04

   For minced meat, confirm that the centre reaches at least 71°C; no raw or pink area should remain.

5. 05

   Divide Falafel into 2 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.