Category : Middle Eastern
1/2 cup dried chickpeas
1/4 large onion, roughly chopped (about 1 cup)
1 tablespoons finely chopped fresh parsley
1 tablespoons finely chopped fresh cilantro or coriander
pinch of sea salt
1/3 of a fresh chilli
2-3 cloves of garlic
1/2 teaspoon cumin seeds
1/2 teaspoon baking powder
3 tablespoons of organic flour
extra virgin olive oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green capsican for garnish
Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin seeds. Process until blended but not pureed.
3. Sprinkle in the baking powder and flour, then pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for 1 – 2 hours.
4. Form the chickpea mixture into small balls.
5. Heat oil and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 5 balls at once for a few minutes on each side, or until golden brown. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and drizzle with tahina thinned with water.
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