Falafel

Ingredients for 4 servings:

• 300 g chickpeas, dried
• 1 tsp baking powder
• 1 handful of coriander leaves
• 1 handful of parsley
• salt and pepper
• Cumin powder
• Coriander powder
• Sambal Oelek
• 3 garlic cloves
• 1 tbsp breadcrumbs
• 1 tbsp flour
• Oil, neutral for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

Chickpea balls

Soak the chickpeas in a pot overnight in plenty of water and baking powder. The chickpeas will triple in size, so use plenty of water! The next day, strain the chickpeas, rinse thoroughly with clean water, and let them drain. Do not boil them! Mince the chickpeas with the fresh herbs and garlic cloves twice. Mix with the breadcrumbs and flour and season with salt, pepper, cumin, coriander, and sambal oelek. If necessary, add 1 to 2 tablespoons of water; the mixture should be easy to form. Let it rest in the refrigerator for 2 to 3 hours. Moisten your hands with a little water and form the mixture into a ball. Fill a pot (or a small pot) ¾ full with oil and heat the oil. Deep-fry one ball until golden brown. Taste it while still very hot. It should taste good and be crispy. If something’s missing, you can correct it now; the raw mixture tastes different than fried falafel. Then form the mixture into balls and fry them. Serve hot. Serve with tahini sauce and a mixed salad of finely chopped tomatoes, cucumbers, spring onions, fresh cilantro, parsley, and a few mint leaves (or perhaps some very finely chopped white cabbage), dressed with lemon juice and olive oil, salt, and pepper, and serve with warm pita bread.