Falafel

Method

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1. Put cold water in a bowl, add 1 pinch of salt and let the chickpeas soak for at least 6-7 hours.

2. When they have doubled in size, strain them and put them in a pot of water over high heat and boil for 30 minutes until soft.

3. Strain the chickpeas and leave them for 5 minutes to remove the excess moisture.

4. Then put the chickpeas, garlic, cumin, ginger, paprika, olive oil, zest and juice of a lemon, salt, pepper in the blender and blend well for 2-3 minutes until the mixture is incorporate and becomes like puree.

5. Transfer the mixture to a large bowl, add the flour, parsley and mix.

6. Taste the mixture if needs something and leave it in the fridge for at least 15 minutes.

7. Place a pan over medium heat and fill with 1 cm of vegetable oil about 160-170 °C.

8. Pick up some of the mixture with your hands and shape into little balls, then press them lightly with our hands, giving the shape as in the photo.

9. Fry for 2-3 minutes on each side until golden and transfer directly on paper towel to drain from excess oil.

10. Serve with a mustard sauce and a few arugula leaves or in tortillas.