These fried chickpea patties originally come from Lebanon, though today, they’re enjoyed all over the Middle East – and indeed, all over the world! Falafel often find their place on a traditional mezze platter, alongside fattoush, hummus, or baba ghanoush – but they also make a delicious sandwich when stuffed into pita bread and eaten on the go.
Ingredients
(20 pieces)
- 400 grams dried chickpeas
- 1 onion
- 1 garlic clove
- 1/2 bunch cilantro
- 1 teaspoon cumin
- Salt
- Pepper
- Frying oil
Instructions
Soak the chickpeas in cold water overnight.
The next morning, drain the chickpeas and transfer to a blender. Add the chopped coriander, cumin, garlic, and chopped onion. Season with salt and pepper. Blend until the mixture is even but still a bit grainy.
Form even balls of the chickpea mixture, then fry them until they are nice and brown. Serve with yogurt sauce.
