Falafel made from raw chickpeas

Ingredients for 4 servings:

• 500 g chickpeas, dried
• 1 small onion(s)
• 3 garlic cloves
• 1 bunch parsley, chopped
• 1 lemon(s), squeezed
• 2 tsp coriander powder
• 2 tsp cumin, ground
• 1 tbsp salt
• possibly chili powder
• 1 tsp baking powder
• Flour
• possibly breadcrumbs
• olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

Soak the chickpeas overnight, drain well, and mince them with the onion and garlic cloves. You can also use a vegetable grater, but it must be electric. Cooked or canned chickpeas will also work, but they will never be as crispy as raw ones. Add the parsley, coriander, cumin, lemon juice, salt, chili powder if desired, baking powder, and about 6 to 8 tablespoons of flour to the chickpeas and knead everything well. Form a heaped teaspoon of the mixture into balls, coat them in flour or breadcrumbs, and fry in olive oil. Drain the falafel on kitchen paper and keep warm in the oven. Tips: Use sprouted chickpeas; they’re not only a protein bomb but also have an extra vitamin boost. Falafel don’t need to be deep-fried; you can also cook them in a frying pan or in the oven, which requires less oil. Serve with salad, tzatziki, or grilled meat. Falafel is also ideal for freezing.