- 110g Dry Chickpeas/Garbanzo beans
- ¼ Small Red Onion, roughly chopped
- 1 tablespoon Fresh Parsley or Coriander
- 1 Clove Garlic
- ½ teaspoon Flour (omit for gluten free)
- ½ teaspoon Salt
- ½ teaspoon Cumin
- ¼ teaspoon Ground Coriander
- ¼ teaspoon Baking Soda
- A pinch of Black Pepper (adjust for small children)
- A pinch of Cayenne pepper (adjust for small children)
- Vegetable Oil for frying
- Serve With – Condiments, Salad or eat plain
- Soak the Dry Chickpeas/Garbanzo beans in 3 inches of water in a large bowl for 12-16 hours (water should cover the chickpeas).
- Drain and rinse the chickpeas well, and place them in a food processor along with the chopped onion, garlic, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper and baking soda.
- Blend the mixture to a rough paste. Push the mixture down occasionally to ensure that everything is blended properly.
- Fill a small saucepan with 1-1/2 inches of vegetable oil. Heat the oil slowly over medium heat. Meanwhile form the falafel mixture into small balls (wet your hands).
- Your falafel balls will be delicate when you first make them, but they will bind together when they are fried. Place them onto a spoon and carefully lower them into the hot oil to avail any splashing.
- Place only 4-5 balls at a time and cook them for 4-5 minutes.
- Once they have cooked, remove the balls with a spoon and place them on a paper towel to soak up the extra oil.
- I love eating them by themselves as a snack and putting them in salads.
- For variations try adding fresh mint leaves in the mixture.
By Zara Meraj
13 years, Hong Kong International School