Traditional asian falafel

Wash 500 grams  of chickpeas. Pour into a bowl and cover by 5 cm of cold water. Soak the chickpeas (garbanzo beans) overnight. After 8-12 hours, drain and rinse the chickpeas well.

Pass the chickpeas through a meat grinder. Pass half a bunch of parsley, a small onion (about 100 grams) and one garlic clove.

Add 1.5 teaspoons of salt, 1.5 teaspoons of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of baking powder, a teaspoon of baking soda, and 25 grams of bread crumbs. Mix everything well.

Fill a deep, thick bottomed pan with about 1 liter of vegetable oil. Heat the oil to about 170 – 180°C (340°F).

While the oil heats, make the falafel balls.

Fry in batches until golden brown. The outside should be brown and crispy, while the inside should be fluffy and green.

Remove from the hot oil, and place on paper towel lined plates to soak the extra oil.

Serve the falafel hot!