Recipe Credit: Israeli Soul ~ Michael Solomonov
Ingredients:
Dry Chickpeas
Fresh Herbs (Parsley & Coriander)
Onion & Carrot
Garlic Cloves / Crushed Garlic
Falafel Spice (Already mixed)
Method for the batter:
Soak the dry chickpeas overnight. Peel and chop the carrot and onion. Layer half the ingredients in a food processor or blender as follows: Chickpeas, fresh herbs, vegetables, garlic and spice mix. Repeat the same order with the other half of the ingredients. Add a splash of water, about 2Tbs. Pulse until finely chopped and the mixture holds together when pinched between two fingers. If necessary add more water and pulse until you get the right consistency.
To make the Falafels:
Form balls slightly smaller than golf ball size with two hands, squeezing out the water while you form the balls. Set the balls aside on a plate.
Heat a couple of centimetres of oil in a pot or wok. Put the balls into the hot oil and raise the heat to maintain the temperature. Fry for about 3-4 minutes or until the balls are brown and crispy, but not burnt.
Remove the falafels from the oil with a slotted spoon to a paper towel lined plate.
