For 6 people
Preparation time: 20 min
Cooking time: 15 min
- 500g of dried chickpeas
- 6 cloves of garlic
- 1/2 bunch of flat parsley
- 1/2 bunch of coriander
- 1/2 onion
- 1 teaspoon of baking soda
- 1 tbsp of golden sesame
- 2 teaspoons Coriander powder
- 2 teaspoons Cumin powder
- 1/2 teaspoon Chilli powder
- Salt, pepper
- Soak the chickpeas in cold water the day before
- 24h later: Drain the chickpeas, wipe and dry them thoroughly with paper towels. Chickpeas must be dry to cook properly.
- Put the chickpeas in the blender and mix with small bursts until you have a sticky mixture (where you can still see tiny morsels of chick pea)
- Pour the crushed chick peas in a bowl, and then add the coriander, cumin, pepper, salt, and bicarbonate of soda.
- Finely chop the coriander and the flat parsley, the garlic cloves, the half onion and add to the dough. Add toasted sesame seeds.
- To make the falafels: just shape the dumplings with your hands and dip into warm oil.
Avoid making this recipe with canned chickpeas because they contain too much water.
Rich in legumes, this recipe contains vegetable protein, therefore replacing meat.
Try to cook your falafel at a low temperature so that the falafels are not fully immersed in the hot oil.
This recipe is a little calorific, do not overdo it ☺