A recipe for falafel
Ingredients:
(Per Kilo and a half falafel pulp, 60-70 balls)
600 grams of dried chickpeas
A bunch of fresh parsley
A bunch of fresh coriander
2 onions
10 cloves of garlic
Half a green hot pepper
A quarter cup of water
Spices:
30 grams of ground cumin (a tablespoon and a half)
20 grams of sesame seeds (2 tbsp)
20 grams ground coriander (heaped tablespoon) 10 grams of fennel (2 teaspoons)
30 grams of salt (a tablespoon and a half)
1 teaspoon flat of baking soda
Preparation:
- Rinse the chickpeas, soak in water and leave in the refrigerator for about 12 hours.
- Remove from the refrigerator, strain and rinse the grains.
- In a meat grinder, grind the chickpeas together with the parsley, coriander, onions, garlic and hot pepper.
- Add the spices and water (including baking soda) and mix well.
- Form balls.
6.Deep fry in oil.
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