This is a falafel recipe I was got from a dear friend from the heart of Tel Aviv! A vegan treasure!
Ingredients for 25 balls:
- 2 Cups of Chickpeas (Submerged in water for at least 12 hours)
- Crumbs from two Slices of Dark Bread
- 5 Garlic Cloves (Minced)
- 2 tsp Baking Soda
- 1/3 Cup Parsley (Chopped)
- 1/2 Cup Coriander (Chopped)
- 1/2 Onion (Minced)
- 1 tbsp Sesame Seeds
- 1 tsp Cumin
- 1 tsp Paprika
- Salt, Pepper
- 2 tbsp Oil
Wash and strain the chickpeas, put them in the food processor together with the garlic, oil and spices. Process until you get a smooth pasty texture, and add a bit of water if necessary.
Put everything in a bowl, add the rest of the stuff and mix well. Taste the mixture – the taste should be strong so don’t panic. The final thing will be milder. Cover the mix and put it aside (fridge) for half an hour to an hour.
Heat up the oil. Add the the baking soda to the dough and everything mix well. Then form small balls and fry them until golden brown.
Enjoy and thank Assaf!
Tipp from Israel: Never use frozen or canned chickpeas, as they are pre-cooked and it will cause the falafel to break while frying. Only use soaked uncooked chickpeas.