Falafel

Ingredients

• 500 g dried chickpeas
• 1 pieces onion, quartered
• 4 pieces garlic cloves
• 40 g flat-leaf parsley
• 40 g fresh coriander
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp baking powder
• 2 tbsp sesame seeds
• 1 l sunflower oil, for frying
• 2 tsp salt

Steps

1. 1
   Soak the dried chickpeas in plenty of cold water for 18-24 hours. Do not cook them — cooked or tinned chickpeas make a paste that disintegrates in the oil.
2. 2
   Drain very thoroughly and pat dry.
3. 3
   Grind the chickpeas with the onion, garlic and herbs in a food processor to a coarse, couscous-like texture. Do not let it become a smooth paste.
4. 4
   Mix in the cumin, coriander, salt and sesame seeds. Chill the mixture 1 hour to firm up.
5. 5
   Stir in the baking powder just before frying — earlier and it loses its lift.
6. 6
   Shape into small balls or patties, pressing firmly.
7. 7
   Fry at 175C for 3-4 minutes until deep brown and crisp, in batches so the oil stays hot. Drain and serve hot with tahini and pita.