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, onion, garlic, and parsley until a paste forms. Add the cumin, coriander, and turmeric, then puree again until fully combined.
3. Transfer the paste to a bowl. Add the flour one tablespoon at a time, stirring well with a fork after each addition. Mix in the baking powder until smooth. If the mixture is still too soft to shape, add more flour one tablespoon at a time.
4. Shape a tablespoon of dough into a ball between your palms.
5. Heat the oil in a saucepan over high heat. Test the temperature by placing a falafel in the oil for a few seconds—if it sizzles and bubbles immediately, it's ready. Remove with a slotted spoon.
6. Add the falafel balls to the hot oil and fry for 2-4 minutes until golden brown and crispy.
7. Remove with a slotted spoon and drain on paper towels.