Falafel Salad

– 250 g dried chickpeas
– 3 tablespoons bulgur
– 1 onion
– 4-5 cloves of garlic
– 1 bunch of cilantro and parsley
– 4 tablespoons flour
– Coriander seeds, cumin, salt, and black pepper to taste
– Vegetable oil for frying

Soak the chickpeas in cold water for 24 hours. After soaking, drain them and process in a food processor. Add the bulgur, finely chopped onion, minced herbs, garlic pressed through a garlic press, spices to taste, and 3 tablespoons of water. Mix well and let it sit for 30 minutes.

Add the flour and mix again. With wet hands, shape the mixture into small balls. Fry in hot oil for 3-4 minutes until golden brown.

Once cooked, place the falafel on paper towels to absorb excess oil. Serve hot with pita bread and a fresh vegetable salad.