Falafel originate from Egypt from where it has spread to the east coast of the Mediterranean and northern Africa. They form into balls the size of 3-10 cm, depending on the country or region. They are served with hummus, roasted vegetables and buns.
- Put drained cooked chickpeas, onions, garlic, chopped parsley and coriander, cumin, flour, salt and pepper in an electric chopper, and chop everything together well.
- Leave the mixture to stand for 1-2 hours. Then, with wet hands, make small walnut-sized balls out of it.
- Fry them in deep well-heated oil until they get a nice golden brown color.
Serve warm with hummus or relish.
You can replace half the amount of chickpeas with boiled and peeled beans.