Green Falafels

Ingredients (4 servings):

  • 125g chickpeas
  • 12 g lentils
  • 3 garlic cloves
  • 4 spring onions
  • 2 red bell peppers
  • 2 chili peppers
  • 1 bunch parsely
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 2 traces of baking powder
  • 2 tablespoons breadcrumbs
  • salt
  • deep frying oil
  • 1 package NENI am Tisch beet humus


Soak chickpeas and lentils for at least 8 hours or preferably overnight in cold water. Drain them the next day and thoroughly rinse the chickpeas and lentils. Peel the garlic, wash and clean the onions, and chop both into small pieces. Wash and clean the bell peppers and cut into small pieces.

Wash the chili peppers, cut them lengthwise, remove seeds as desired (the spiciness is in the seeds!) and then cut the chili into small pieces. Wash the coriander, shake it to dry and finely chop. Puree the ingredients with a meat grinder and season with salt. The mixture should stay damp. Heat the oil in a pan at 170 degrees C.

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