|200 g||dry chickpeas|
|1||cloves of garlic|
|½||teaspoon ground cumin|
|1||sprig of parsley|
|1||sprig of coriander|
|1||tablespoon sesame seeds|
|Salt and pepper to taste|
|Olive oil for greasing|
|Flour, as needed|
|Oil for frying|
- Soak the chickpeas in water for 12 hours. Dry them completely with kitchen roll.
- Place the chickpeas, the clove of garlic, the onion, the cumin, the parsley, coriander, salt and pepper to taste and program 10 seconds on speed 10.
- With the spatula, bring down what was accumulated on the sides of the mixing bowl and set a further 10 seconds on speed 10. If necessary, repeat the process once or twice until you verify that the falafel mixture is consistent.
- Stir the mixture with a spatula, add the sesame seeds and program 10 seconds on speed 10.
- Place the mixture into a bowl that is lined with kitchen roll (extract the dough's excess liquid as best as possible) and put it in the fridge for about an hour.
- With your hands greased with olive oil, make small balls/patties (about 25 g each) and coat them with flour.
- Fry them in hot oil and strain the excess oil on kitchen roll.
Tip: Try serving these with pitta bread, a salad and yoghurt and mint dressing.