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 |
做法
- 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.
