Give your taste buds a treat with this crispy, fluffy and rich chickpea Falafel.
Chickpea / Garbanzo beans 1 cup
Onion chopped 1/2 cup
Garlic paste 1 tsp / 2 cloves
Coriander powder 1 tsp
Roasted cumin powder 1 tsp
Baking soda (pinch / 1/8 tsp)
White plain flour 1 tbsp
Black pepper 1 tsp
Salt to taste
Parsley leaves 1/2 cup
Soak 1 cup of dried chickpeas in water overnight or for 12-24 hours
Wash and drain the chickpeas, make sure to drain them very well
Transfer drained chickpeas to a food processor, add chopped onions, garlic paste and freshly chopped parsley ( you can also add coriander leaves if you like)
For spices, add ground coriander powder and roasted cumin powder. For better flavors, use fleshly ground spices.
Season with salt and freshly ground black pepper
Add a small pinch ( 1/8 tsp) of baking soda and 1 tbsp of white plain flour
Blend all the ingredients together, halfway through scrape everything from the sides of the processor and blend again. You want to form a finely ground mixture.
Transfer to a bowl, cover and refrigerate for 30 mins- 1 hour
Form small balls in the shape of a felafel
Heat oil in a pan at medium heat, add enough oil to deep fry them. Once the oil is hot, fry the felafel balls for 2 mins (approximately) on each side until browned and crispy.
Transfer onto a paper towel to drain excess oil and cool
Felafel tastes best when it is hot and freshly made. Can be served with a quick salsa and yogurt-dill dipping sauce.