Ingredients portion 3
Chickpeas 250 g
Bulgur 3 tablespoons
Onions 1 head
Garlic 3 cloves
Parsley 1 bundle
Cilantro 1 bundle
Ground cumin (zira) 1 teaspoon
Ground coriander 1 teaspoon
Curry 1 tablespoon
Ground black pepper to taste
Ground red pepper to taste
Salt to taste
Wheat flour 4 tablespoons
Vegetable oil ½ cup
Water 5 tablespoons
Cooking instructions 2 hours
1 Soak the chickpeas overnight. Boil it for one hour.
2 Peel and finely chop the onion. Put the garlic through the press. Chop the chickpeas in the blender and put them in a bowl. Add the bulgur, onion, garlic, herbs, cumin, coriander, salt, allspice and curry to the bowl. Mix with 5 tbsp water and leave for 30 minutes. Sprinkle the mixture over the flour and knead until smooth.
3 With damp hands, form balls the size of walnuts. Heat the vegetable oil in a deep frying pan. Reduce the heat to medium-low. Fry the balls in the oil for 3 to 4 minutes on each side until golden.
4 Take the falafel out of the pan and put it on a paper towel to drain off the excess oil. Serve hot with the vegetable salad, olives, hummus and tahina.
