Falafel

Ingredients

• Dried chickpeas: 1 cup

• A medium-sized onion (half of it), chopped: 1/2

• Garlic cloves, chopped: 3 - 4

• Fresh parsley, chopped: 1/4 cup

• Fresh coriander, chopped: 1/4 cup

• Cumin powder: 1 - 2 teaspoons

• Baking soda: 1 teaspoon

• Salt: 1/2 teaspoon

• Black pepper powder: 1/4 teaspoon

• An appropriate amount of vegetable oil for frying

• Tea rubs: 3- 5g

Instructions

1. Soak the dried chickpeas in water for at least 12 - 24 hours, changing the water 2 - 3 times during this period. Drain the water after soaking.

2. Place the soaked chickpeas in a food processor and add chopped onion, garlic, parsley, coriander, cumin powder, baking soda, tea rubs, salt and black pepper.

3. Blend until a fine bean paste is formed. If the bean paste is too thick, you can add some water to adjust it.

4. Take out the bean paste and roll it into small balls or small cakes with your hands. The size can be adjusted according to personal preference.

5. Pour a proper amount of vegetable oil in a frying pan and heat it to about 180°C (you can test it by putting a small piece of bean paste in the oil. If the bean paste quickly floats and bubbles, it means the oil temperature is right).

6. Carefully put the bean balls or bean cakes into the oil and fry them until both sides are golden brown, about 3 - 4 minutes per side. After frying, absorb the excess oil with kitchen towel.