Mediteranian food can often be very inspiring. Falafel is flavourful arabic street-food with a strong hint of ground coriander and parsley. Usually it is dipped into sesame seeds after on both sides (after shaping), and then fried in deep oil (corn or sunflower oil).
I came up with this version of falafel a very long time ago and since then have kept using the same ingredients. The key ingredient is fresh green paprika that gives to it an specific taste together with garlic, that is as well the reason why it smells amazing while frying.
Usually falafel is served with lots of fresh salad next to tahini sauce, and tastes better with arabic thin bread. Personally I prefer ground over fresh coriander and use it in other dishes as well. For those who like extra spicy food some chilly flakes can be added into falafel mixture, or on top of fried falafel.
Falafel is very satisfying dish and it’s rich in proteins that come from chickpeas. It’s high in fibers due to paprika and psyllium. It contains healthy fats that come from from tahini. Frying on a non-stick frying pan with a small amount of oil makes it more healthy and easy to digest.