Homemade Falafel
Chickpea balls with herbs and cumin, crisp outside and green inside. Made with soaked dried chickpeas, not cooked ones.
- Total
- 40 min
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- chickpea8.75 oz
- onion1
- garlic clove2
- parsley1
- cilantro1
- cumin2 tsp
- flour2 tbsp
- baking soda1 pinch
- vegetable oil2 cup
- salt1 tsp
Method
- 1
The day before, soak the chickpeas in plenty of cold water for 12 hours.
- 2
Drain the chickpeas and dry them. Blend them in the food processor with the onion, garlic, parsley and cilantro until you get a coarse sand texture.
- 3
Add the cumin, flour, baking soda and salt and mix. Chill 30 minutes.
- 4
Shape into walnut-sized balls and flatten them slightly.
- 5
Fry them in the hot sunflower oil (175 °C / 350 °F) in batches, 3 or 4 minutes, until well browned. Drain on paper.
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