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250g raw chickpeas (DO NOT USE COOKED CHICKPEAS)

2 cloves of garlic

1 fresh onion

15g fresh parsley

10g fresh coriander

1 tsp cumin powder @ArtemisBIO

1/2 tsp turmeric @ArtemisBIO

1/4 tsp pepper @ArtemisBIO

1 tsp salt

1 tsp baking powder

2 tbsp chickpea flour (or any other)

-Let the chickpeas soak for 24 hours. It is important to leave them at least that long.

-Once the soaking time has passed, we grind the chickpeas in the processor or in the chopper, but without turning them into a fine puree. We reserve them in a bowl.

-Put the onion, garlic, parsley and cilantro in the processor, and chop everything finely. Add the result to the bowl of chickpeas.

-Add the spices, salt, pepper, yeast and chickpea flour to the bowl and mix well with the help of a spoon or our own clean hands.

-The dough is quite wet but this is how it should be. Let it rest for at least an hour in the fridge.

-After this soaking time, we crush

-Remove the dough from the fridge and form balls with it. To do this we are taking dough with the help of a spoon and we are giving it a round shape pressing it well on a plate. They are soft, it is normal.

-Fry the falafel in abundant olive oil, heat or bake it for approximately 20 minutes.