Ingredients Serves 4 - 6
- 1.5 cup chickpeas
- 1.5 onion
- 5 cloves garlic
- 1.5 oz/40 g cilantro or parsley
- 1/2 chili pepper
- 4 tbsp bread crumb
- 1 tsp cumin
- 1 tsp coriander
- 1.5 tsp salt
- 1 cup oil
Place dried chickpeas in a bowl, cover with cold water and place into fridge to soak overnight.
Peel the onion and garlic cloves. Chop up the onion and herbs, cut 1/2 chili pepper (don't remove seeds).
Place the onion, garlic, cilantro (parsley), chili pepper into a blender jar, add salt, cumin and coriander, process to combine, then transfer to a mixing bowl.
Grind the chickpeas in a blender (if your blender is not powerful, process 1/2 cup of chickpeas at once).
Combine chickpeas with onion-garlic paste, add bread crumb, mix well.
Form the mixture into walnut size balls. Use approximately 1 tbsp "dough" for each falafel ball.
Heat up oil in a deep frying pan over medium high heat. There should be enough oil to cover one half of falafel ball. Cook falafel for 1-2 minutes on each side until nicely browned.
Remove falafel balls from oil, and drain on paper towels.