Cooking Instructions
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Step 1
Soak the
Dried Chickpeas (300 g)
in a generous amount of water overnight.
Step 2
Rinse the chickpeas and drain well. Add them to a clean blender.
Step 3
Pulse for a minute until you end up with a very fine crumble.
Step 4
Transfer this to a large mixing bowl. Add the
Shallot (1)
,
Garlic (2 cloves)
,
Fresh Parsley (1 handful)
,
Fresh Cilantro (1 handful)
, and
Fresh Mint (1 handful)
to blender.
Step 5
Pulse into a fine mixture and add this to the chickpea crumble in the bowl.
Step 6
Stir well. Add the
Baking Powder (2 g)
. Season with the
Ground Cumin (2 g)
,
Garam Masala (3 g)
,
Ground Cinnamon (as needed)
,
Ground Turmeric (1 g)
, and a dash of
Ground Black Pepper (to taste)
and
Salt (to taste)
. Drizzle with
Olive Oil (as needed)
.
Step 7
Stir the wet chickpea crumble well and form it into 14 to 15 even balls.
Step 8
Put the falafels on a clean plate and chill them in the fridge for 30 minutes. Pour an inch of
Frying Oil (as needed)
in a non-stick pan and place it over medium-high heat.
Step 9
Fry them for 3 to 4 minutes until they are golden brown on all sides.
Step 10
Transfer the fried falafels onto some kitchen paper to drain.
Step 11
Serve the falafels with a dipping sauce of your choice (hummus, pesto, my sesame yogurt falafel sauce, even tartar sauce), some fresh lettuce, cucumber, tomato or tabbouleh or stuff it altogether in a warm pita bread.
