Falafel

Ingredients

• 1 cup chickpeas, soaked (not cooked)
• 1 cup parsley, chopped
• 1 cup coriander, chopped
• 1/4 cup crushed garlic
• Salt
• Black pepper
• 1 tbsp cumin
• 1 tbsp sumac
• 1 tbsp ground coriander
• 1 large hot chili (to taste) or a bell pepper
• 2 tbsp toasted sesame
• 1/4 tsp baking soda
• Sesame and sumac for coating
• Oil for frying

Method

1. Drain the chickpeas very well and blend in a food processor with the chili or bell pepper, coriander, parsley and garlic until very smooth, like a dough.
2. Add the spices: sumac, sesame, cumin and coriander, mix and refrigerate for at least an hour.
3. Right before frying, add the baking soda and fry immediately.
4. Heat the oil, shape the falafel with an ice cream scoop or falafel mold, dip in sesame and sumac and fry. Try not to move them; spoon hot oil over them so they crisp evenly. Use plenty of oil and fry a few at a time.