Potato soup with falafel
Description
A hearty first course. I'll tell you more below. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Soak the chickpeas in advance for 6-8 hours. Then rinse and dry.
- 3
Step 3
Grind the chickpeas in a meat grinder together with onion, garlic, and parsley until smooth. Add salt, sesame seeds, and all the spices, and mix well.
- 4
Step 4
Roll the mixture into medium-sized balls.
- 5
Step 5
Fry them in hot oil until browned. Then place on paper towels to absorb excess oil.
- 6
Step 6
Heat the oil in a heavy-bottomed saucepan. Cut the onion into cubes and fry until golden brown.
- 7
Step 7
Add the flour, stir, and cook for another 1-2 minutes.
- 8
Step 8
Gradually start pouring in the vegetable broth, stirring constantly.
- 9
Step 9
Then add the diced potatoes.
- 10
Step 10
Pour in the milk, add salt and pepper. Bring the soup to a boil. Reduce the heat and cook for 15-20 minutes, until the potatoes are tender. At the end, add lemon juice.
- 11
Step 11
Blend the soup with a blender until smooth purée.
- 12
Step 12
Pour the soup into a bowl, place the falafel on top, and sprinkle with finely chopped herbs. Enjoy your meal!