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I don’t think anyone would need an explanation about falafel: these yummy chickpea fried balls are rightly famous all over the world. But have you ever wondered how to make crispy, delicious falafels, like the ones you can taste in Israel, the traditional way, from scratch, at home?
I’m gonna show you how! Falafels are by far one of the most successful recipes I ever published on Labna. I really hope you’ll like them as much as I (and many many other readers) do!
- 250 g dried chickpeas
- 1 onion or 150 g frozen onion
- 2 garlic cloves
- fresh parsley, chopped
- 1 pinch of baking soda
- 1 tsp of cumin powder
- salt and pepper to taste
- oil for frying
- Place dried chickpeas in a bowl, covering with cold water, and allow to soak overnight.
- Combine chickpeas, garlic, onion, cumin, salt and pepper to taste in a food processor and grind to obtain a thick, grainy paste.
- Form the mixture into small balls, about the size of a ping pong ball: this might look difficult at the beginning, but it's just a matter of practice; the mixture might seem dry, but if you squeeze it really hard with your hands it will hold together and maintain the shape.
- Fry in 2 inches of oil at 350 degrees, without touching the falafels before they are nicely cooked on each side, until golden brown and serve hot.