Cooking in Israel - Falafel
1 cup dried chickpeas
1 small onion
1/4 bunch parsley
1/4 bunch cilantro
3 cloves of garlic
1-2 tsp. salt
2 tsp. cumin
2 tsp. grounded coriander
1/4 tsp. soda powder
6-8 Tbs. water if needed
Vegetable oil for frying
1. Soak the chickpeas in a large bowl, cover with water overnight.
2. Drain the water and rinse the chickpeas.
3. Grind the chickpeas with the onion, parsley, cilantro and garlic, in a meat-mincer or food processor. Process until blended but not pureed.
4. Add the salt, cumin, coriander.
5. Knead the mixture thoroughly and allow to rest at least half an hour refrigerated.
6. Preheat oil in a deep pot.
7. Add to the batter before frying the soda powder and water that will make the falafel moist and crispy.
8. Form the chickpea mixture into small balls, or use a falafel scoop.
9. Fry 1 ball to test the texture and the taste.
10. Then fry about 4-6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.