Classic Middle-Eastern dish served any time of the year.
INGREDIENTS
- 1.5 kg of soaked dry chickpeas
- 1.5 kg of onions
- 1 garlic
- 2 packs of parsley
- Chickpea flour
- 2.5 TSP of salt
- 2 TBSP of cumin
- 1 TBSP of curcuma
- 1 TBSP of coriander powder
- Black pepper
STEPS
- Remember to soak the dry chickpeas at least 2 days before!
- Put them in a blender and start blending, add the onion, garlic and parsley;s
- Add some chickpea flour until the dough is thick enough to make balls;
- Add all the other spices too and let the mix rest for a few hours (better to prepare it the day before);
- Take it out of the fridge, start making balls and warming up the oil to fry (it doesn’t have to be too hot, so the falafel cook inside too);
- Start frying and flip each falafel as soon as it becomes brown.
Buon appetito!
