Ingredients
Scale
- 2 cups of dry chickpeas
- 1 medium onion, finely chopped
- 1/4 cup parsley, chopped
- 1/4 cup coriander/cilantro, chopped
- 7 cloves of garlic
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon pepper powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoon all purpose flour
- Salt, to taste
- Oil for deep frying
Instructions
- Wash and soak chickpeas for at least 12 hours.
- Drain the water and pat dry.
- Pulse together all the ingredients except oil at regular intervals to get a coarse paste.
- Transfer to a bowl and refrigerate for an hour.
- Use ice cream scooper to make even shaped round balls.
- Heat oil in a pan and deep fry the falafel balls, few at a time.
- Cook till you get a deep golden colour.
- Remove and drain on a plate lined with paper towels.
- Serve with hummus/tahini sauce/yogurt sauce, or on a pita bread with veggies of your choice.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Serving Size: Makes 20 Falafels