Ingredients
- 1 cup (of tea) of raw chickpeas (or about 2 cups of cooked chickpeas)
- 1/2 cup (of tea) of chopped onion
- 2 minced garlic cloves
- 1 cup (of tea) of chopped green chives (parsley and chives)
- 1 teaspoon ground black pepper with cumin
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- 1/3 cup cornstarch or wheat flour
- About 2 and a half cups of vegetable oil for frying
- Optional: Flatbread
- Optional: Lettuce
- Optional: Vinaigrette
- Optional: Tahini Sauce
Steps
Step 1: In a bowl, place the raw chickpeas and 3 cups of water, let it rest for 8 hours
Step 2: Drain and place in a pressure cooker, along with 4 cups of water. Leave to cook for 20 minutes until it starts to sizzle
Step 3: In a food processor, place the drained chickpeas and blend until they are finely ground, then place them in a bowl
Step 4: Again in the processor, put the chopped onion, the garlic cloves, the green smell, the pepper with cumin, the salt and the oil. Blend everything until it turns into a paste and mix it with the chickpeas
Step 5: Add the wheat flour or cornstarch and mix until uniform, cover with plastic and refrigerate for 30 minutes
Step 6: Heat the oil to fry the dumplings
Step 7: Grease your hands with a thread of oil and shape the dumplings into a flat shape, fry them in hot oil and place them on paper towels to drain excess oil
Step 8: Optional: Serve with flatbread, lettuce, vinaigrette and tahini sauce
Tips
1: To find out if the oil is at the correct temperature, just put a matchstick in it. When it lights up, it's ready to start frying
2: You can serve with pita bread, lettuce, vinaigrette and tahini sauce
3: You can season your falafel with mint, cilantro, lemon. Be careful not to get too wet, as it will need more flour to dry