Falafel

Ingredients

• 400 gdried chickpeas — soaked
• 1onion
• 4 clovesgarlic
• 1 tspcumin
• parsley — chopped
• for fryingoil
• to tastefine sea salt and black pepper

Method

1. Start by soaking 400 g of dried chickpeas in a large bowl with plenty of water. Ensure the water covers the chickpeas by at least a few inches, as they will expand. Let them soak overnight or for at least 12 hours until they are plump and easily break apart when pinched.
2. Drain the soaked chickpeas thoroughly and transfer them to a food processor. Add 1 roughly chopped onion, 4 cloves of garlic, and a handful of parsley. Process the mixture in short bursts until it reaches a coarse, grainy texture, similar to wet sand. Avoid over-processing, as you want the mixture to hold together but not become a paste.
3. Transfer the chickpea mixture to a large mixing bowl. Add 1 teaspoon of cumin, and season with fine sea salt and black pepper to taste. Mix everything together using your hands or a spatula, ensuring the spices are evenly distributed throughout the mixture.
4. Shape the mixture into small balls or patties, about the size of a walnut, pressing firmly to ensure they hold together. If the mixture is too crumbly, you can add a tablespoon of water to help bind it.
5. In a deep, heavy-bottomed pan, heat enough oil for frying over medium-high heat. The oil is ready when a small piece of the falafel mixture sizzles and floats to the surface. Carefully lower the falafel into the hot oil, frying in batches to avoid overcrowding.
6. Fry the falafel for about 3-4 minutes on each side, or until they are a deep golden brown and crispy on the outside. Use a slotted spoon to turn them gently and to remove them from the oil once cooked. Drain on paper towels to remove excess oil.
7. Finish by sprinkling the freshly fried falafel with a little more fine sea salt while they are still hot. Serve immediately, preferably with a side of fresh salad or wrapped in flatbread, to enjoy the contrast of textures and flavors.