Simple falafel

Ingredients for 1 servings:

• 250 g chickpeas, dried
• 1 pinch of baking soda
• 4 tbsp parsley, chopped
• 1 tbsp coriander powder
• 1 tsp cumin
• 4 tsp, leveled salt
• 1 pinch of chili powder
• 1 clove(s) garlic, Turkish
• 50 ml water
• Oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 25 minutes

makes about 25 pieces

Soak the dried chickpeas with a pinch of baking soda and plenty of water overnight. It works without baking soda too, but it’s better to soak for 24 hours. The chickpeas will roughly double in size, so don’t use too little water. Drain the water and rinse the chickpeas again. Puree in batches with a hand blender until smooth. Experience has shown that this works better in wide containers. The chickpeas shouldn’t be cooked, otherwise the falafel will fall apart when fried later! Crush the garlic and add it to the chickpea puree along with the remaining ingredients, and knead thoroughly. The puree should be very soft! Form small balls and fry in oil for a few minutes until browned. Then drain on a paper towel. Tip: If you like, you can also add fresh cilantro or lemon juice to the batter; adjust the amount of water for the latter.