Before starting the preparation of your falafels, it is imperative to soak the chickpeas or beans in a large amount of water for at least 12 hours. Once your legumes have swelled well, they are dried to prevent them from crumbling during cooking.
We start by mixing the chickpeas together with the onion, garlic, flour, salt, and spices of your choice until you obtain a consistency close to semolina. Add parsley and/or cilantro, and mix one last time, before leaving to stand for 1 hour under a tea towel. Then, form small balls, which are immersed in frying oil heated to 180 ° C. All you have to do is wait until your falafels are golden brown before draining them on absorbent paper.
It is quite possible to cook your falafels in the oven on an oiled baking sheet for 20 to 25 minutes. Remember, however, to flip them halfway through.
The day before, soak the chickpeas in water, taking care to cover the chickpeas well
Drain and rinse the chickpeas. Dry them with absorbent paper (they must be wiped well)
Pour the chickpeas into a food processor. Add the onions, garlic cloves.
Add salt, pepper, cumin, paprika, coriander powder, cayenne and baking soda.
Add the coriander, parsley, and or mint
Mix in small pulses the batch, Scrape the sides and mix a second time until you get a texture that is neither too fine nor too thick between the couscous and a dough. The mixture should hold, but not be like hummus.
Pour the mixture into a bowl. Do not hesitate to remove the large pieces of chickpeas.
Cover the bowl with plastic wrap and refrigerate for 1 hour.
Heat some oil in a pan over low heat (I use my deep fryer).
Form falafel balls by having wet your hands beforehand, this allows the dough not to stick to your hands.
Dip the falafel balls in the hot oil. as soon as they brown on one side, turn them over.