makes 24 falafel ballscook 40 minpassive time 12-24 hrstotal 12-24 hrs + 40 min
Ingredients
250 grams dry chickpeas
2 tbsp olive oil
2 tsp baking powder
5 grams fresh parsley
5 grams fresh cilantro
5 leaves fresh mint
1 yellow onion
4 garlic cloves
1 tsp salt
1 tsp paprika
1 tsp cumin
1 tsp za'atar
1/2 tsp white pepper
Steps
Soak the chickpeas: Soak the dried chickpeas in 750ml (3 cups) of cold water for about 12-24 hours and store them in the fridge. The next day, drain, rinse, and let them sit for a moment to remove excess water. Preheat the oven to 220°C / 428°F (fan-assisted).
Shape & bake: Add the chickpeas along with the other ingredients to a food processor and blend until you get a crumbly yet moldable mixture. Use a small cookie scoop to shape the mixture into 30g/1oz falafel balls and place them on a baking sheet lined with parchment paper. Bake for about 25-30 minutes until golden brown.
