Difficulty: Easy
Time: 25 min. preparation time, 0 min. baking time
Nutrition: Calories ca 280 / Protein 11g / Carbohydr 40g / Fat 8g
Ingredients (4 servings)
| 400 g | chickpeas |
| 80 g | bread |
| 2 | red onions |
| 3 cloves | garlic |
| 1 tsp | ginger |
| 20 g | parsley |
| 20 g | cilantro |
| 0.5 | chili |
| 4 tbsp | flour |
| 1.5 tsp | baking powder |
| 1 l | vegetable oil |
| 200 g | sour cream |
| 10 g | mint |
| salt | |
| pepper |
Utensils
plate, large bowl, paper towels, stand mixer with food grinder attachment, small saucepan, cutting board, knife, small bowl
Wine Tip
Ribolla Gialla
A crisp, dry white wine from the Friuli-Venezia Giulia wine region with pleasing aromas of plum and apricot.
Step 1
In a large bowl, cover chickpeas with cold water, cover, and refrigerate for at least 12 hours. Then, drain chickpeas and rinse with water.
large bowl
400 g chickpeas
Step 2
Tear bread into small pieces. Finely dice red onion, garlic, ginger, parsley, cilantro, and chili.
cutting board, knife
80 g bread / 2 red onions / 3 cloves garlic / 1 tsp ginger / 20 g parsley / 20 g cilantro / 0.5 chili
Step 3
Combine all ingredients in a large bowl and then puree using a stand mixer with a food grinder attachment. Add flour and baking powder and knead into a firm dough.
large bowl, stand mixer with food grinder attachment
4 tbsp flour / 1.5 tsp baking powder
Step 4
Using your hands, form mixture into small disc-shaped patties.
Step 5
In a small saucepan, heat up vegetable oil over medium heat and fry for approx. 4 – 6 min. until golden brown. Transfer to a paper towel-lined plate to dry.
plate, paper towels, small saucepan
1 l vegetable oil
Step 6
In a small bowl, mix together sour cream, mint, salt, and pepper. Serve as a dipping sauce with falafel. Enjoy!
small bowl
200 g sour cream / 10 g mint / salt / pepper
Dining and Cooking