Summary

Ingredients

• 250 g canned chickpeas
• 1 onion (s)
• 3 cloves garlic
• 3 tablespoon parsley
• 1 teaspoon, heaped cumin
• 1 teaspoon, heaped coriander
• 0.5 teaspoon ½ turmeric
• salt and pepper
• 9 tablespoon flour
• 1 teaspoon, leveled baking powder
• 1 liter oil, for deep-frying

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Instructions

1. Drain the chickpeas and rinse well with cold water. Peel and chop the onion and garlic.
2. Puree the chickpeas with the onion, garlic and parsley until a kind of paste is formed. Now add the spices and puree again until everything is well mixed.
3. Put the paste in a bowl and add the flour spoon by spoon and mix well with a fork. Finally mix in the baking powder until everything is smooth. If the dough is still too mushy, just add a little more flour.
4. Shape a tablespoon of dough into small balls with your fingertips.
5. Heat the oil in a saucepan on the highest setting. I test whether the temperature is right by briefly holding a falafel. If it`s bubbly, it`s hot enough.
6. Put the balls in the hot oil and fry for about 2-4 minutes until they are really nice and brown and crispy.
7. It is best to temporarily store the finished balls on kitchen paper so that they are not quite so greasy.