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Falafels made in a HOT WOK

Falafels made in a HOT WOK

The recipe is made by Ædedolken Lang.

For 4 people

What you need:
  • 400 gr dried chickpeas
  • A large bunch of broad-leaved parsley,
  • 4 cloves garlic,
  • 3 onions
  • 1 tablespoon crushed coriander
  • 1 tablespoon cumin,
  • 1 teaspoon chili powder
  • 1 tablespoon salt
  • 4 eggs
  • 3 tbsp rasp
  • 1 liter of sunflower oil

Here's how you do it:
Rinse the dried chickpeas in cold water. Then you soak them in a bowl of suitable size and with plenty of water (they suck a lot of water and fill about twice as much when they have sucked the water). The chickpeas should be soaked for 24 hours or at least for 12 hours.

The chickpeas are now softened up and now they need to be rinsed one last time.

Now put all the ingredients in a blender and blend them to a large mass.

Now shape the falafels as when making meatballs. So with a tablespoon or even better in a falafel iron.

Turn on your HOT WOK Gas Extinguisher. Outdoor.
Heat 1 liter of sunflower oil in the wok pan and now fry the falafels at 160-180 degrees for about 2-3 minutes. Make 6-8 pieces at a time. Beware of the heating oil!

Now you are ready to serve your homemade falafels in e.g. pita bread with salad and dressing.

Bon appetite.

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