Summary

Ingredients

• 500 g chickpeas, dried
• 1 small onion (s)
• 3 clove (s) garlic
• 1 bunch parsley, chopped
• 1 lemon (s), squeezed
• 2 teaspoons coriander powder
• 2 teaspoons cumin, ground
• 1 tablespoon salt
• possibly chili powder
• 1 teaspoon Baking powder
• Flour
• possibly breadcrumbs
• olive oil

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Instructions

1. Soak the chickpeas overnight, drain well and stir-fry with the onion and garlic cloves. You can also use a vegetable saffle, but it has to be electric. You can also use cooked or canned chickpeas, but they never get as crunchy as raw.
2. Add parsley, coriander, cumin, lemon juice, salt, possibly chilli, baking powder and about 6 to 8 tablespoons of flour to the chickpeas and knead everything well. Form balls from each heaping teaspoon of the mixture, turn them in flour or breadcrumbs and fry in olive oil. Drain the falafel on paper towels and keep them warm in the oven.
3. Tips: Use sprouted chickpeas, then they are not only protein bombs but also have an extra kick of vitamins. Falafel do not have to be fried, they can also be cooked in the frying pan or in the oven, which means that less oil is needed.
4. This goes well with salad, tzatziki or grilled meat. Falafel are also ideal for freezing.