Ingredients (5 servings)
| Chickpeas |
250g |
| Onion (minced) |
150g |
| Garlic (minced) |
2 cloves |
|
[A]
Parsley (chopped) |
20g |
|
Cilantro (chopped) |
20g |
|
S&B Oriental Curry Powder |
2 tsp |
|
Cumin powder |
1/2 tsp |
|
Salt |
1 tsp |
|
Pepper |
Pinch |
|
Baking powder |
1/2 Tbsp |
| Baking powder |
1/2 Tbsp |
| Deep frying oil |
As needed |
|
[Yogurt sauce]
Yogurt |
150g |
|
Grated garlic |
Pinch |
|
Lemon juice |
1/2 Tbsp |
|
Salt |
Pinch |
|
White pepper |
Pinch |
| Paprika powder |
Pinch |
Directions
- Soak the chickpeas in water overnight.
- Drain the chickpeas in [1]. Put the chickpeas in a food processor together with the onion and garlic and process them into a coarse paste.
- Put the paste into a bowl, add [A], mix, and let the mixture sit for 30 minutes.
- Add baking powder and mix again. Roll the paste into 3 cm-diameter balls.
- Fry the balls in 180℃ oil until they become golden brown.
- Mix the ingredients for the yogurt sauce and shake some paprika powder on the sauce.
- Serve on a plate.
It is also recommended to have falafel in pita bread together with vegetables and herb.
