Spicy falafel

Name: spicy falafel
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g dried chickpeas; 3 liter tap water; 30 g fresh coriander; 4 el harissa; 4 tl smoked paprika; 2 toe garlic; 6 el tahini sesame paste; 800 ml peanut oil

Falafel of chickpeas, harissa, paprika, coriander, garlic and tahini

Ingredients

Kitchen Stuff

1 food processor
1 kitchen thermometer
2 spoon
1 skimmer
1 paper towel

Directions

Put the chickpeas in a bowl. Pour the water over and let it soak for at least 8 hours.
Drain the chickpeas and put them in the bowl of the food processor. Cut the leaves coriander coarsely.
Add the harissa, the paprika, the coriander, garlic, sesame paste and a good pinch of salt. Grind in about 3 minutes to a fine paste.
Heat the oil in a large pan to approx. 160 ° C. Check the temperature with the kitchen thermometer.
Scoop with 6 spoons (or an ice cream scoop) 6 bread rollper person of the chickpea mixture and put in the hot oil.
Fry 1/4 of the falafel in 4-5 min. Until golden brown and done.
Remove from the oil with a slotted spoon and drain on kitchen paper. Bake the rest of the falafel as well.