Ingredients
SERVES 4
– 300 g chickpeas
– 2 garlic cloves
– 1 onion
– 1 tsp. coriander powder
– 1 tsp. cumin powder
– 1-2 tbsps. chickpea flour
– 16 tbsps. EVO
– 2 tbsps. parsley chopped
– salt to taste
– black pepper to taste
Directions
Soak the chickpeas in cold water for at least 12 hours until they softened. Then, transfer the well-drained chickpeas in a blender along with the onion, garlic, parsley, cumin, coriander, salt and pepper to taste. Blend until the mixture is smooth and then let it rest for at least 2 hours in the refrigerator. At this point, take a bit of the mixture and shape it in a small ball, then lightly flatten it with the palm of your hand. In case of problems forming the falafels because the compound is too fluid, add a little flour to make it harder. Shape all of the mixture into falafel and let them rest in the refrigerator for ab. 60 minutes, so that they keep the form you made, without breaking. Right after, heat up some EVO in a frying pan and fry the falafel balls until golden brown. Serve them while still hot accompanied with some fresh lettuce salad and pita bread.
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