Ingredients
| 500g dry chickpeas (soaked overnight in 1½ litres water then drained) | |
| 1 large onion | |
| 3 cloves garlic | |
| 1 bunch parsley, or to taste | |
| 1 bunch coriander, or to taste | |
| ¼ teaspoon baking soda | |
| 1 teaspoon baking powder | |
| ½ tablespoon salt | |
| 1 tablespoon ground cumin | |
| ½ tablespoon ground coriander | |
| 1 tablespoon dried parsley | |
| 1 tablespoon dried coriander | |
| ¼ cup cold water | |
| sunflower oil, for frying |
Falafels are found all over the Middle East and each country has a slightly different way of making them – small or big, green or yellow, from chickpeas or other beans. We LOVE falafel!
Instructions
| 1. | Put the chickpeas, onion, garlic, fresh parsley and fresh coriander in a meat grinder or food processor and process almost to a paste. |
| 2. | Transfer to a bowl and add the baking soda, baking powder, salt and the dry herbs and spices. |
| 3. | Mix together well, slowly adding the water while stirring. |
| 4. | Cover and put in the fridge for 2 hours to rest. |
| 5. | Use your hands to form the mixture into balls slightly smaller than a golf ball and put on a plate. |
| 6. | Heat the oil in a pot to about 170°C. |
| 7. | Once the oil is hot, fry the falafels until they are golden brown, about 3-4 minutes. |
Recipes & food styling Carmel Davidovitch / Photography Tony Nyberg