- 2 cups of chickpeas soaked in water overnight
- 1 onion
- 1 tbsp lemon
- 2 – 3 handful of fresh parsley
- 1 handful of fresh coriander (optional)
- 2 minced garlic cloves
- 1 tsp cumin
- 1 tsp baking soda
- 4 tbsp olive oil
- 1/2 – 1 tbsp of salt
- Organic rapeseed / canola oil to fry the falafel in
*You can add more or less spices I actually found a spice mix called falafel spices in my local bazar, that’s a great option to add to the recipe if you find that! Method:
- Drain and wash the uncooked chickpeas thoroughly and blend it well in a food processor with the rest of the ingredients until it turns into a coarse pastry. The texture of the chickpea mixture should be firm enough to easily hold its shape.
- You don’t need to cook the chickpeas, that happens during the frying or baking process in the last step of the recipe.
- Form the falafel into small balls or flat mini burgers it’s up to you. Just don’t make it too thick in order for it to cook properly in the middle.
- Heat the oil in a small or medium sized sauce pan and fry them until the surface becomes crispy (around 5 min). You can also bake the falafels for a healthier option.
- For a baking option Â – preheat the oven to 375 F while in the meantime you just place the falafels on a baking sheet, butter the falafels with some olive oil on both sides. Bake it for a total of 30-40 minutes, flipping once at the halfway through the cooking process. the longer you bake them the firmer they’ll become.
- If the mixture becomes too loose add some breadcrumbs or wheat flour to the pastry. If the mixture becomes too firm add more olive oil.
Note: You cannot substitute the chickpeas with canned chickpeas. It doesn’t work and usually results in a very sloppy pastry.