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Soak the chickpeas in 2 liters of cold water for 12 hours.
Drain the chickpeas well.
In the processor, place the chickpeas, olive oil, garlic, onion and process for 3 minutes. Add the parsley, mint, cumin and salt. Process for another 2 minutes.
Place the mixture in a bowl and add the flour and bicarbonate of soda.
Mix well and make balls of 60 grams and place in a container sprinkled with wheat flour. Shape into a falafel by flattening each ball.
Fry in hot oil until golden.
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