Serves : 5
250 g chickpeas
3 cloves of garlic
1 tablespoon chilli
2 tablespoon flour or needed
3/4 tsp baking soda
1 tsp cumin
1 tsp coriander seeds
vegetable oil for frying
1 handful of parsley
2 handful of coriander leafs/ Cilantro
Method of preparation
Take a large bowl and put in the chickpeas. Then, pour over enough water to cover the chickpeas and an additional 2 cm more. Leave to soak overnight. In the morning they will look plump and swollen.
Hold the chickpeas over the sink and drain off the water with your hand over the bowl.
Now spoon the chickpeas into the blender bowl.
Don't overfill the blender! If the blender is small, you will have to do it in batches.
Close the blender and pulse a couple of times, then blend on full power until you create a breadcrumb like mixture.
Introduce the parsley, coriander, chilli, garlic along with 2 tablespoons of the puréed chickpeas into the bowl of the blender. Put the lid on and blend until well combined.
Spoon the blended mixture into the bowl of puréed chickpeas. Then add the flour, the cumin, the crushed coriander seeds, the baking soda and about one and a half tablespoons of salt. Finally, add some pepper. Combine it all together thoroughly with a spoon. If it looks too dry, a few drops of water can be added.
Take a small amount of the blended mixture in your fingertips and mould into small balls.
Place the saucepan on the hob and add the oil. Then heat it up on a medium high setting.
The oil should now be hot enough to fry. Individually, spoon half the batch of falafel balls into the oil.
Allow to fry for 2 minutes until golden brown, stirring with the slotted spoon, so they brown evenly. Then remove and drain on a tray prepared with some kitchen towel. Now repeat the process with the remaining falafel balls.
Serve with pitta bread with tahini, humus, or chopped salad.