Chickpea Falafels

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

  1. Put the chickpeas the day before in twice their volume of water and leave them to soak for 12 hours.

  2. 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.

  3. 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.

  4. Prepare the balls. With slightly damp hands, take 25 g of the mixture to shape into compact falafels.

  5. Pour the frying oil (about 5 cm) into a saucepan and heat it to 180°C.

  6. Fry the falafels for about 4 minutes, until golden brown. Drain on paper towels, then sprinkle with chopped parsley and coriander.

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