Falafel, a classic Middle Eastern recipe, made with chickpeas. They are crispy on the outside but fluffy on the inside, and they contain lots of protein!
1 cup dried chickpeas or garbanzo beans (180 g), soaked overnight
2 cloves of garlic
1/2 onion, chopped
1/2 cup fresh parsley (15 g)
1/4 cup fresh cilantro (15 g)
1 tsp cumin powder
1 tsp salt
1/2 tsp baking soda (optional)
1/2 tsp ground black pepper
1/2 tsp ground coriander (optional)
Dash of red pepper flakes (optional)
2 tbsp flour, any kind will do
Wash and drain the chickpeas and add them to a food processor or a powerful blender with all the remaining ingredients. Blend until it looks like a coarse paste.
You can cook the falafel immediately, but it tastes better if you transfer the mixture to a large bowl and keep it covered in the fridge for at least 1 hour.
Make about 18 small disks or balls with your hands.
If you’re going to bake your falafel disks or balls, preheat the oven to 400ºF or 200ºC and place them onto a lined baking sheet and bake them for about 30 minutes or until golden brown, flipping once at the halfway point for even cooking.
If you’re going to fry your falafel disks or balls, heat some oil in a heavy-bottomed skillet over medium-high heat until it’s shimmering. Carefully transfer 4-5 falafel disks or balls to the hot oil and fry for 2-3 minutes per side, or until both sides are golden brown. Transfer to a paper-towel-lined plate to drain. Repeat with all the remaining falafel disks or balls and add more oil if needed.