Ingredients (For 20 falafels (about 3 cm balls)
Chickpeas (dried) |
180 g |
Onions (2cm dices) |
100g |
Garlic |
2 cloves |
【A】
Parsley (minced) |
20 g |
Cilantro (minced) |
20 g |
S&B Oriental Curry Powder 85g |
1 Tbsp |
Baking powder |
1 tsp |
Salt |
2/3 tsp |
Baking soda |
1 tsp |
Deep frying oil |
As needed |
【Salad vegetables】
Cilantro |
As needed |
Leaf lettuce |
As needed |
Trevise (Italian chicory) |
As needed |
Mint |
As needed |
Red onion |
As needed |
Zucchini |
As needed |
Colorful cherry tomatoes |
As needed |
Hummus |
As needed |
Yogurt dip |
As needed |
Directions
【Preparation】
- Soak the chickpeas in plenty of water overnight.
【Making progress】
- Drain the rehydrated chickpeas. Put the chickpeas in a food processor together with the onion and garlic and process them into a paste. Add 【A】 and mix well. Let the mixture sit for 30 minutes.
- Add the baking soda to 【1】 and mix well.
- Heat the deep-frying oil to 170-180°C (340-360℉). Roll 【2】 into 3 cm balls and put them into the heated oil. Fry the balls until they become golden brown and drain off excess oil.
- Cut the leafy vegetables into easy-to-eat pieces. Thinly slice the red onion and zucchini.
- Put the falafels and vegetables together on a plate.