For falafel, pour bulgur into a bowl and pour boiling water over it. Rinse chick peas, drain and put into a mixing bowl. Cut onions and garlic into coarse cubes and add to the chick peas. Add the leaves to the parsley and bulgur. Puree the falafel mixture finely and season to taste. In a bowl mix flour with baking powder and breadcrumbs flour and knead with the mixture for the falafel to a firm dough. Form small balls from the dough, flatten slightly and let rest in the fridge for 20 minutes. Heat the deep fryer to 180° C and fry the falafel in it for 5 to 6 minutes while turning. Drain the falafel on kitchen paper.

Servings: 12, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
78 kcal
14 g
3 g
1 g

(C)opyright by Marions Kochbuch