35
- 250 g dried chickpeas
- 3 tablespoons bulgur
- 1 onion
- 4–5 garlic cloves
- 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 them in a food processor. Add the bulgur, finely chopped onion, minced herbs, pressed garlic, spices, and 3 tablespoons of water. Mix well and let the mixture sit for 30 minutes.
Add the flour and mix again. With wet hands, shape the mixture into small balls. Fry them in hot oil for 3-4 minutes until golden brown.
When cooked, place the falafel on paper towels to absorb excess oil. Serve hot with pita bread and a fresh vegetable salad.
