Falafel

Ingredients

• Dried chickpeas, soaked overnight 250 g
• Onion, chopped 1 small
• Garlic 3 cloves
• Fresh parsley 1 cup
• Fresh cilantro 1/2 cup
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Baking powder 1/2 tsp
• Salt 1 tsp
• Neutral oil for frying 500 ml

Instructions

1. 1

   Drain the soaked raw chickpeas well; do not use cooked chickpeas or the mixture will fall apart.

2. 2

   Blend chickpeas with onion, garlic, parsley, cilantro, cumin, coriander and salt into a coarse, sandy paste.

3. 3

   Stir in the baking powder, then chill the mixture 30 minutes to firm up.

4. 4

   Shape into small balls or patties, pressing firmly so they hold together.

5. 5

   Heat oil to 175 C and fry the falafel in batches 3 to 4 minutes until deep golden and crisp.

6. 6

   Drain on paper towels and serve warm in pita with tahini sauce and salad.