LEBANESE FALAFEL

This recipe is from Lebanon, very tasty and simple.

500 g dry chickpeas, 2 chopped oniens, 8 chopped garlics, 2 carrots grated, a big bunch of chopped parsley, 4 choppt chilis, one teaspon of cumin crashed, 1 teaspon of salt.

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Soak the chickpeas for 24 h in water, drain and put them  into a food blender. Add all the other ingrediens and mix well.

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Press littel balls in the sice of a table tennis ball and deep-fry for about 3 to 5 min. Drain on kitchen paper.

Serve with mixed salad and garlic yoghurtsauce.dscf4509

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