Arab chickpeas meatballs

Falafel

INGREDIENTS:
300 g chickpeas
1 onion
5 garlic cloves
1 teaspoon bicarbonate of soda
2 teaspoons cumin
1 teaspoon coriander
1 tablespoon chickpea flour or all-purpose flour
¼ teaspoon cayenne pepper
3 tablespoons sesame
parsley

PREPARATION:
Soak the chickpeas in water for at least 12 hours. Place the chickpeas in a food processor with the garlic and the onion and process until the mixture is roughly chopped. Add the spices and the other ingredients and mix them well. Leave it to rest for half an hour. Make small balls and fry in heated sunflower oil.

Falafel

On the picture below the falafels are served with the traditional Egyptian dish Kushari (click HERE for the recipe), hummus (click HERE for the recipe), Japanese Daikon radish (click HERE for the recipe) and cherry tomatoes.

Falafel