Serves : 5
Ingredients
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
salt
pepper
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.
