Crispy Falafel

Method

1. 1
   • chickpeas 480 g
   • onion 1
   • garlic 4
   • fresh parsley 30 g
   • fresh cilantro 30 g
   • ground cumin 2 tsp
   • ground coriander 2 tsp
   • chilli powder 1 tsp

   Blend the falafel mixture — Pulse the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and chilli powder in a processor to a coarse, sandy paste that just holds together.

2. 2
   • wheat flour 3 tbsp
   • baking powder 1 tsp
   • salt to taste

   Chill and shape the balls — Stir in the flour, baking powder, and salt. Chill the mixture for 30 minutes, then shape into 16 walnut-sized balls.

   ⏱30 min
3. 3
   • vegetable oil 5 dl
   • pita bread 4

   Fry the falafel — Heat the oil to 170°C and fry the falafel in batches for 6 minutes, turning, until deep golden and crisp. Drain on paper and serve in warm pita.

   ⏱6 min