400g dried chickpeas uncooked or canned/jarred
5 garlic cloves sliced
1 small onion sliced
1 large handful of fresh parsley, finely chopped
1 small handful of fresh coriander, finely chopped
Add 2 tablespoons flour (chickpea flour or regular flour)
2 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp natural salt
1 tsp ground pepper
Chili flakes or chili powder to taste
The day before, put the dried chickpeas in a large bowl. Fill up with plenty of water (the chickpeas should be covered by at least 10 cm of water, add more water if necessary) and leave to soak for 24 hours. Then pour off the water and collect the chickpeas in a sieve and pat dry with a paper towel if necessary
Place the chickpeas in a large food processor (cutter or Thermomix) along with all the other ingredients. Blend the mixture for about 20 seconds, then scrape the sides of the food processor and blend again. Repeat this process a few times until well combined but not mushy.
Place the falafel mixture (in the bowl of the food processor) in the refrigerator for about 45-60 minutes (or longer).
Using an ice cream scoop, measure the mixture and shape into a ball (or patty, if desired) with your hands. Repeat this step with the entire mixture.
Fill a frying pan with some oil and heat it up. Carefully place in the oil (do not overfill the pan) and sear on both sides. Then place on paper towels to soak up excess oil.Note: It's really important that the mixture rests in the fridge for about 60 minutes before frying and that you add flour. If the patties/balls seem too moist, roll them in a little flour before frying.
Serve hot and enjoy with sesame paste (tahini), lettuce, tomatoes and cucumber! Good succeed
In our case, we modified the side dishes a little regionally and served them with beetroot, pickled chanterelles and herbs.