Falafel

Ingredients

Chickpeas 250 g

Bulgur 4 tbsp

Onion 1

Garlic 5 cloves

Parsley 5 tbsp

Cilantro 5 tbsp

Cumin 3 tbsp

Coriander 1 tbsp

Baking soda 1 tsp

Salt 1 tsp

Ground black pepper 1/4 tsp

Ground red pepper 1/4 tsp

Curry 1 tsp

Flour 4 tbsp

Vegetable oil 4 tbsp

Soak the chickpeas in water overnight. Drain in the morning. Puree the cooked chickpeas in a blender until smooth. Add the bulgur, finely chopped onion, pressed garlic, herbs, salt, pepper, baking soda, and spices to the chickpea puree. Add 3-4 tbsp. water, mix well, and let sit for 30-45 minutes.

Add flour. Mix well. If the mixture is too thick, add a little more water; if too thin, add a little flour.

Heat a frying pan with oil. Form balls with wet hands (1 tablespoon of mixture per ball). Drop the balls into the deep-frying oil and fry for 3-4 minutes, until golden brown. Remove from the oil with a slotted spoon.

Place the finished falafel on a paper towel to absorb excess oil.

Enjoy!