Ingrid's favorite falafel

Ingredients for 4 servings:

• 400 g chickpeas
• 2 m.-sized onion(s)
• 2 cloves garlic, large
• Parsley
• coriander
• 1 tbsp cumin
• Salt
• Cayenne pepper
• 1 tsp baking powder

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Soak the chickpeas for 24 hours, then rinse thoroughly and mince twice with the onions and garlic. If you don’t have a meat grinder, put everything through the grater attachment of your food processor and then finely chop again using an immersion blender or the blade of your food processor. At the same time, chop a small bunch of large-leaf parsley and coriander at the end. If you don’t have fresh coriander, you can easily use 1 tablespoon of ground coriander. Season the mixture generously, add baking powder, and let it rest for half an hour. Then form the mixture into very small balls. After the resting time, it will be firm enough to be shaped, but still loose enough that you need to work with it with very loose hands. The balls taste best when they are no larger than 2 cm in diameter. Bake the falafel in the deep fryer at 180 degrees Celsius. The frying time is only five minutes at the most – check regularly so they don’t overcook! You can also turn them briefly with oily hands to coat them all over, then bake them on a baking sheet at 200 degrees Celsius until golden brown. The falafels go best with pita bread, salad, and garlic sauce.