Falafels

• 1

  The day before, soak the chickpeas in water, making sure they are well covered.

• 2

  The next day, drain and rinse well. Dry them with kitchen paper (they must be very well dried).

• 3

  Place the chickpeas in a food processor.

• 4

  Add the chopped onion, the peeled garlic cloves cut into 4, salt, pepper, cumin, paprika, coriander powder, bicarbonate of soda and finally the fresh coriander, parsley and/or mint

• 5

  Mix everything in small batches. Scrape down the sides and blend a second time until the texture is neither too thin nor too thick.

• 6

  Pour the mixture into a bowl. Don't hesitate to remove the large pieces of chickpeas. Cover the mixture with cling film and chill for 1 hour.

• 7

  Heat the oil in a frying pan over a low heat. You can also use a deep fryer.

• 8

  Wet your hands beforehand to form the falafel balls, to prevent the dough from sticking.

• 9

  Dip the falafel balls in the hot oil. As soon as they turn golden on one side, turn them over. Remove at the end of cooking with a skimmer and place on absorbent paper.

• 
  

  It’s ready!

Tasting tip