Vegan recipe for Palestinian falafel
Made with a blend of coriander and parsley, spiced with cumin and black pepper
| PREP TIME | 24 h : 10 m |
|---|---|
| COOK TIME | 20m |
| SERVES | 35 to 40 |
1 kg chickpeas
26 gms garlic
110 gms onion
30 gms coriander powder
150 gms fresh coriander
45 gms salt
5 gms black pepper powder
10 gms cumin powder
4 gms baking soda
200 gms parsley
Oil, for frying
You will also need:
A falafel maker
1. Soak the chickpeas overnight. The next day, wash the chickpeas thoroughly until the water runs clear.
2. Next, add chopped onions, garlic, coriander and parsley in a food processor; grind to a fine paste.
3. Add salt, black pepper, cumin and baking soda to the mixture.
4. Scoop a generous amount of the mix and place it on a falafel maker and deep fry it. Or roll it into balls and fry.
5. Serve hot and enjoy!
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