Falafel

What you need

Ingredients

Measured for 2 servings.

• 30 mlSunflower Oil
• 120 gOnion
• 5 gGarlic
• 400 gChickpeas, cooked drained
• 2 gGround Cumin
• 1 gGround Coriander
• 30 gParsley
• 55 gEgg

Make it

Method

1. 01

   Drain 400 g ready-cooked chickpeas until no liquid drips from the sieve. Finely dice 120 g onion and crush 5 g garlic. Warm 15 ml of the measured sunflower oil in a nonstick pan and soften the onion and garlic over low heat for about 5 minutes without browning.

2. 02

   Mash the chickpeas coarsely with the softened vegetables, 2 g cumin, 1 g coriander and 30 g chopped parsley; leave some texture rather than making a puree. Mix in one beaten egg (55 g), form six compact patties and chill for up to 10 minutes if the mixture feels loose.

3. 03

   Heat the remaining 15 ml oil in the pan over medium heat. Fry the patties in batches for about 3–4 minutes per side until golden, firm and cooked through at the egg-bound centre. Serve three patties per portion; no pita, couscous or sauce is included in the listed nutrition. The calculation counts all 30 ml oil as an upper-bound ingredient input even if some remains in the pan.