Dried Chickpeas (1 1/2 cups)
in a generous amount of water overnight.
Rinse the chickpeas and drain well. Add them to a clean blender.
Pulse for a minute until you end up with a very fine crumble.
Transfer this to a large mixing bowl. Add the
Garlic (2 cloves)
Fresh Parsley (1 handful)
Fresh Cilantro (1 handful)
Fresh Mint (1 handful)
Pulse into a fine mixture and add this to the chickpea crumble in the bowl.
Stir well. Add the
Baking Powder (1/2 tsp)
. Season with the
Ground Cumin (1 tsp)
Garam Masala (1 tsp)
Ground Cinnamon (1/4 tsp)
Ground Turmeric (1/2 tsp)
and a dash of
Ground Black Pepper (to taste)
Salt (to taste)
. Drizzle with
Olive Oil (to taste)
Stir the wet chickpea crumble well and form it into 14 to 15 even balls.
Put the falafels on a clean plate and chill them in the fridge for 30 minutes. Pour an inch of
Frying Oil (to taste)
in a non-stick pan and place it over medium-high heat.
Fry them for 3 to 4 minutes until they are golden brown on all sides.
Transfer the fried falafels onto some kitchen paper to drain.
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.