Ingredients

  • Servings: 4
  • Preparation time: 20 minutes
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  • 1 can dried chickpeas
  • 1 stalk fresh rosemary
  • 1 small onion
  • 3 garlic cloves
  • 1 bunch flat-leaf parsley
  • 1 bunch fresh mint
  • 1/4 chili pepper
  • 1 tbsp cumin
  • 1 tbsp sugar
  • salt, pepper
  • 1 lime
  • oil
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Preparation Instructions

1.Utensils: stew pot (Fissler original-profi collection), chef's knife, peeling knife (Fissler perfection), cutting board, ice-cream scoop, blender or food-processor

2.Soak the chickpeas and rosemary in water for 24 hours. Peel and chop the onion and mince the garlic cloves. Next, wash and pat the herbs dry. Remove the leaves. Then add onion, garlic, chili, cumin, sugar and herbs to the chickpeas and mix well. Puree the chickpea mixture in a blender or food processor. Season to taste with salt and pepper

3.Using an ice-cream scoop or damp hands, form the mixture into balls. Then deep-fry in a deep pot for 6 minutes each. Wash and cut the lime in half. Remove the juice from one half. Sprinkle with lime juice and serve on a bed of lettuce

4.Tip: Cooking time should not exceed 6 minutes. After 6 minutes of cooking time falafel will begin to lose their shape and may completely disintegrate.