for 4 person

To soak the chickpeas

150 g

chickpeas

Chickpea mixture

2	garlic clove
1	red chilli
½ bunch	coriander

1 tbsp	white flour
½ tbsp	ras el hanout
½ tsp	baking powder
¾ tsp	salt

To deep-fry

oil for deep-frying

How it's done

To soak the chickpeas

Place the chickpeas in a bowl, fill with water and leave to soak for approx. 12 hrs.

Chickpea mixture

Drain the chickpeas and blitz in a food processor.

Press the garlic, deseed the chilli, finely chop the chilli and coriander, add to the chickpeas.

Add the flour and all the remaining ingredients, knead the mixture thoroughly by hand until the ingredients have combined to form a compact mass.

To shape the falafel

Shape the mixture into approx. 18 walnut-sized balls.

To deep-fry

Fill a pot to ⅓ with oil and heat it to approx. 180°C. Slide the falafel into the oil in batches using a slotted spoon, deep-fry for approx. 3 mins. Remove and drain on paper towels.

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