Authentic Falafels

Authentic Falafels are a Middle Eastern delicacy that has gained immense popularity worldwide. These crispy, golden-brown balls of goodness are made from chickpeas, herbs, and spices, and are perfect for a quick snack or a filling meal. In this recipe, we will show you how to make the perfect Authentic Falafels that are crispy on the outside and soft on the inside.

Ingredients:

- 2 cups of dried chickpeas
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1/2 cup of fresh parsley, chopped
- 1/2 cup of fresh cilantro, chopped
- 1 tsp of cumin powder
- 1 tsp of coriander powder
- 1 tsp of baking powder
- Salt and pepper to taste
- Oil for frying

Serving: 4

Cooking Tips:

- Soak the chickpeas overnight for best results.
- Use a food processor to grind the chickpeas and other ingredients to a fine paste.
- Do not overmix the batter, as it can make the falafels dense and heavy.
- Fry the falafels in hot oil until they are golden brown and crispy.

Cooking Process:

1. Soak the chickpeas overnight in water.
2. Drain the chickpeas and rinse them thoroughly.
3. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin powder, coriander powder, baking powder, salt, and pepper.
4. Pulse the mixture until it forms a coarse paste.
5. Transfer the mixture to a bowl and refrigerate for 30 minutes.
6. Heat oil in a deep frying pan.
7. Using a tablespoon, scoop the mixture and form it into small balls.
8. Fry the falafels in hot oil until they are golden brown and crispy.
9. Drain the falafels on a paper towel to remove excess oil.
10. Serve hot with tahini sauce, pita bread, and salad.
Appearance and Taste:
Authentic Falafels are crispy on the outside and soft on the inside. They have a nutty flavor and are packed with herbs and spices. The golden-brown color of the falafels is appetizing and inviting. When served with tahini sauce, pita bread, and salad, they make a perfect meal that is both filling and delicious.
Type of Dish: Appetizer/Snack

Main Ingredients:

- Chickpeas
- Herbs (Parsley and Cilantro)
- Spices (Cumin and Coriander)