Ingredients:
- Chickpeas: 2 cups (soaked overnight with a tablespoon of sodium bicarbonate)
- Onions: 1 piece (chopped)
- Parsley: a quarter cup (finely chopped)
-Green coriander (a quarter cup finely chopped)
- Garlic: two cloves (mashed)
- Coriander: a teaspoon (ground)
- Cumin: a teaspoon
- Salt: 2 teaspoons
- Black pepper: a teaspoon
- Hot pepper: a quarter of a teaspoon
- Sodium bicarbonate: a teaspoon
-A pinch of baking powder
- Vegetable oil: 5 cups (for frying)
Preparation method:
-the chickpeas well with the soaking water.
-Place the chickpeas and onions in the meat grinder and chop them well until the ingredients are combined.
-Add the chopped parsley, garlic, coriander, cumin, salt, black pepper, hot pepper, sodium bicarbonate, and baking powder, then mix the ingredients well until you form a dough.
-Form the dough into equal-sized balls using the falafel mold.
=Heat the oil over high heat in a deep pot, then fry the falafel balls until they become golden in color, then drain them well from the oil and place them in a serving dish and serve them hot.
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