Falafel made from chickpea flour

Ingredients for 10 servings:

• 600 ml water
• 1 kg flour (chickpea)
• 2 bunches of parsley
• 2 onions
• 4 garlic cloves
• 2 tsp, heaped cumin seeds
• 2 tsp, heaped black peppercorns
• 2 tsp, heaped coriander seeds
• 2 tsp, leveled ginger powder
• 8 cloves
• 6 grains of allspice
• 5 tsp salt
• 1 pinch of baking powder
• 2 small chili peppers, dried
• ½ liter oil (sunflower)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

the fastest falafel recipe, chickpea balls

Mix the chickpea flour with very finely chopped parsley, onion, and garlic. Finely grind all the spices with salt and baking powder in a mortar and pestle, add to the mixture, and mix well. Pour the water all at once into the flour mixture and mix well for 5 minutes. Let the mixture rest for a good hour so that the coarsely ground flour can infuse. During this time, the aroma of the spices in the dough can develop. Then form the mixture into balls about 4 cm in diameter and deep-fry them in a small pan to save oil. You can also brush the formed falafel with oil and bake them in the oven. However, the deep-fried version tastes better. Tip: Grind the chickpeas yourself using a grain mill that is not quite on the finest setting.