Quick vegan falafel

Ingredients for 4 servings:

• 250 g chickpeas, from the can
• 1 onion(s)
• 3 cloves garlic
• 3 tbsp parsley
• 1 tsp, heaped cumin
• 1 tsp, heaped coriander powder
• ½ tsp turmeric powder
• salt and pepper
• 9 tbsp flour
• 1 tsp, leveled baking powder
• 1 liter of oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Drain the chickpeas and rinse well with cold water. Peel and finely chop the onion and garlic. Blend the chickpeas with the onion, garlic, and parsley until a paste forms. Add the spices and blend again until well blended. Transfer the paste to a bowl and add the flour a spoonful at a time, mixing well with a fork. Finally, mix in the baking powder until smooth. If the dough is still too mushy, simply add a little more flour. Shape a tablespoon of dough into small balls with your fingertips. Heat the oil in a saucepan over high heat. I test if the temperature is right by briefly dipping a falafel into it. If it bubbles vigorously, it’s hot enough. Add the balls to the hot oil and fry for about 2-4 minutes, until they are nicely browned and crispy. It’s best to place the finished balls on a paper towel to reduce the greasy residue.