Ingredients
- 200 g dried chickpeas
- 1/2 yellow onion
- 2 cloves garlic
- 10 sprigs of coriander and parsley
- 1 teaspoon(s) of cumin powder
- 1 teaspoon(s) of coriander powder
- 1 teaspoon(s) cinnamon powder
- 1 teaspoon(s) of cardamom powder
- 1 tablespoon(s) sesame seeds
- 1 teaspoon(s) baking soda
- 1/2 lemon
-
frying oil
Preparation
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Put the chickpeas the day before in twice their volume of water and leave them to soak for 12 hours.
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Drain them and place them in a blender with the onion, garlic and herbs (keep a few sprigs for serving). Blend until you have a grainy mixture.
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Pour everything into a salad bowl and add the rest of the ingredients, except the oil. Knead the stuffing by hand until the mixture is homogeneous. Cover and refrigerate for 1 hour.
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Prepare the balls. With slightly damp hands, take 25 g of the mixture to shape into compact falafels.
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Pour the frying oil (about 5 cm) into a saucepan and heat it to 180°C.
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Fry the falafels for about 4 minutes, until golden brown. Drain on paper towels, then sprinkle with chopped parsley and coriander.