500g chickpeas

1 onion

3 garlic cloves

1 handful of fresh parsley

1 handful of fresh coriander

1 tablespoon ground cumin

50-75g of breadcrumbs

1 tablespoon of sodium bicarbonate

Salt and pepper

Oil for frying

Instructions:

Prepare the Chickpeas:

Soak the chickpeas in water overnight. Drain them thoroughly before use.

Blend the Ingredients:

In a food processor, combine the chickpeas, onion, garlic cloves, fresh parsley, fresh coriander, and ground cumin. Blend until you achieve a coarse, grainy mixture. Be careful not to over-process into a paste.

Add the Dry Ingredients:

Transfer the mixture to a bowl. Add breadcrumbs, sodium bicarbonate, salt, and pepper. Mix everything well until you get a dough-like consistency. If the mixture is too wet, add more breadcrumbs.

Shape the Falafel:

Form small balls or patties from the mixture, about the size of a walnut.

Chill the Falafel:

Place the shaped falafel on a tray and refrigerate for at least 30 minutes. This helps them firm up and hold their shape during frying.

Heat the Oil:

Pour enough oil into a deep frying pan to submerge the falafel balls. Heat the oil over medium-high heat until it reaches 180°C (350°F).

Fry the Falafel:

Carefully drop a few falafel balls into the hot oil, ensuring not to overcrowd the pan. Fry them for about 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.

Drain and Serve:

Use a slotted spoon to remove the falafel from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve hot.

Serving Suggestions:

Serve falafel with pita bread, fresh vegetables, and a variety of sauces like tahini, hummus, or tzatziki. Enjoy!