Lebanese falafel

Ingredients for 4 servings:

• 1 kg chickpeas, dried
• 2 small onions
• 3 garlic cloves
• ¼ bunch parsley
• 2 tbsp, heaped flour
• 1 packet of baking powder
• n. B. Salt
• Spice mix (seven spice / baharat)
• some peppermint, fresh or dried
• ¼ liter of water, approx.
• ½ liter sunflower oil, for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 35 minutes

vegan, a recipe for the meat grinder

The day before, place the dried chickpeas in a bowl and cover with water. Let them soak for 12 hours. The following day, chop the onions into medium-sized pieces and separate the parsley leaves from the stalks. Then mince the chickpeas. Meanwhile, add the onions, garlic cloves, and parsley. After stirring the mixture thoroughly with a spoon, add the flour, baking powder, and seasonings to taste. Stir again, then add the water. Stir the batter again and let it rest for 5 minutes. In the meantime, prepare the pan with the sunflower oil. Fill the pan more than halfway with oil and heat it up. You can test whether the heat is at the optimal temperature by deep-frying a small piece of the falafel batter. If it rises and the oil bubbles around it, the temperature is right. Using a falafel spoon, carefully drop the falafel dough into the oil, one by one. When the falafel balls turn brown, remove them and place them on a plate lined with a napkin so the oil can drain. Serve the falafel balls with tomatoes, parsley, lettuce, peppers, pickled turnips, and tahini.