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.
