Falafel
Crisp chickpea fritters seasoned with herbs and spices.
Ingredients
- dried chickpeas300 g
- onion1 pcs
- garlic3 cloves
- parsley30 g
- cilantro20 g
- ground cumin1 tsp
- ground coriander1 tsp
- flour2 tbsp
- deep-frying oil500 ml
- salt1 to taste
- black pepper1 to taste
- baking soda0.5 tsp
- pickled cucumbers40 g
Instructions
Soak the chickpeas overnight, drain them, and pulse in a food processor until coarse, not smooth.
Add onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper.
Add baking soda and flour, then chill the mixture for 30 minutes.
Shape into balls about 4 cm in diameter.
Deep-fry at 180°C for 3-4 minutes until golden.
Serve in pita with hummus, tomatoes, and pickled onions.
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