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Falafler med hummus - Opskrift på hummus tallerken med falafler
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Falafel with hummus - Hummus plate with falafel

Recipe for homemade falafel served with hummus.
This quantity gives about 4 falafel per person, - depending on size.
Course Appetizer, Lunch, Main course, Starter
Cuisine Middle Eastern
Nøgleord Appetizer, Snack, Tapas
Total Time 14 hours
Servings 4 people
Calories 429kcal

Ingredients

Homemade falafel

  • 200 g dried chickpeas
  • 1 onion
  • 3 cloves garlic
  • 1/2 lemon, juice of
  • 2 handfuls flat-leaf parsley
  • 1 tbsp dried breadcrumbs
  • 1 tbsp ground cumin
  • 1/2 tbsp ground coriander
  • 1 tsp salt plus more to taste
  • 1/2 tsp bicarbonate of soda
  • Pepper
  • Neutral-flavoured oil for frying

To serve

  • 1 1/2-2 batches homemade hummus - click here for the recipe
  • 4 pitta breads - try this recipe
  • Fresh vegetables, - tomatoes, flat-leaf parsley, a salad or similar *see intro
  • Olive oil and chilli flakes, optional

Instructions

Preparation - Dried chickpeas

  • Soak the chickpeas the day before you need them, - make sure they have plenty of water. Most chickpeas need to soak for about 12 hours, - I like to put them in before I go to bed, so they end up soaking for about 20 hours.
  • Rinse the chickpeas thoroughly under plenty of running water, then leave them to drain in a sieve.

Homemade falafel

  • Peel the onion and garlic, cut them into smaller pieces and put them in a blender together with the parsley.
    Remember to rinse the parsley thoroughly.
  • Add the chickpeas along with the juice of 1/2 lemon, the breadcrumbs, all the spices and the bicarbonate of soda, and blend to an even mixture, - not too coarse and not too fine.
  • Season the mixture with salt and pepper, - and add a few more breadcrumbs if the mixture is too loose. It should be soft, but still hold its shape, - that is what gives you the juiciest falafel.
  • Heat a generous amount of oil in a large saucepan to about 160-170°C.
    *Depending on the diameter of the pan, you will need about 1-2 litres of oil, - the falafel must be completely covered if you choose to deep-fry them.
    Alternatively, you can flatten them and fry them in a frying pan in about 1 cm of oil.
  • Shape the falafel into round balls by hand, I use 1 tbsp of mixture for each (about 30 g), and deep-fry them until golden and crisp.
    I fry them in 2 batches, - that way the oil does not cool down too much. The oil must not drop below 160°C, - otherwise the falafel will boil rather than fry, and they will split on you.
  • Once the falafel are done, leave them to drain on a thick layer of kitchen paper before serving as you like.

Hummus plate with falafel

  • Spread the hummus over 4 plates and top with the crisp falafel.
    Halve some of them if you like, so the plate looks more varied.
  • Arrange your chosen salad on top as well, - tomatoes, a crisp salad or similar.
  • Drizzle with olive oil and scatter over a pinch of chilli flakes if you like, - and serve with warm pitta bread, flatbread or similar.

Nutrition

Calories: 429kcal | Carbohydrates: 73g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 615mg | Potassium: 688mg | Fiber: 13g | Sugar: 7g | Vitamin A: 233IU | Vitamin C: 9mg | Calcium: 149mg | Iron: 6mg