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Falafel – Ebelskiver / Appe Pan Recipe

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"Another successful experiment falafels in appe pan, even better than deep fried once."

Serves 4 | Prep Time 15 mins | Cook Time 20 mins

Why I Love This Recipe

Chickpeas, being a main ingredient, make these falafels protein and fiber rich. The street shop in Amsterdam, made them by deep-frying, which I did not mind at all in January’s cold weather. Some times you just need calories with good taste in cold winter months

Ingredients You'll Need

1 cup Chickpeas Dry washed soaked overnight and drained.
1 cup Parsley Fresh
1 cup Cilantro Chopped
2 Green chilies
1 tbsp Ginger Finely chopped
1 cup Onion Finely chopped
2 tbsp Rice flour
1 tbsp Lemon Juice


-Process the chickpeas, parsley, cilantro, ginger and green chilies in a food processor using chopping blade until rough coarse texture don’t over process into a paste.
-Once the mixture reaches the desired consistency and texture, pour it out in a mixing bowl and add chopped onions, salt, black pepper, roasted cumin powder and lemon juice and mix it to incorporate all the ingredients nicely. If you want at this point you can refrigerate the mixture for couple of hrs, I didn’t keep and right away made the round balls from it. Size of balls depends upon the cavity of your appe/ebelskiver pan.
-Heat the appe/ ebelskiver pan on a medium low heat and grease all the cavities using little oil.
-Put one ball in each cavity, no need to cover the pan.
-Once done and golden brown from bottom flip them with the help of spoon and add little more oil from the sides, if you see the sides are not getting brown flip them again so that they should be golden brown and cooked from all sides.
-Repeat the process with the remaining falafel balls and serve them with tahini or hummus.

Additional steps for making falafel rolls
-You can also use these falafels for rolls / wraps to make it easy for kids to eat or take in lunch.

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