Falafel, or chickpea fritters, are a common street food in the Middle East. The delicious fritters can be served in wraps, with salads, or eaten on their own with your favourite dipping sauce.
dried (uncooked) chickpeas
mletega črnega popra
oil for frying
Extras: tortillas or pita bread, tahini sauce*, tomatoes, pickles, peppers, leafy greens, etc.
- Cover the chickpeas with plenty of water and add the baking soda. Leave to soak for 24 hours.
- Drain and rinse the chickpeas under running water, then dry them on a kitchen towel.
- In a large food processor, gradually blend the coriander, chives, parsley, onion, garlic, salt and spices. The mixture should be very smooth (see photo). If your food processor is too small, blend in batches.
- Refrigerate the mixture for an hour.
- After one hour, stir in the sesame seeds and baking powder and mix well. Form into small balls and flatten gently.
- Fry the balls in hot oil for 3 minutes per side, or until golden brown. Drain the fritters on a paper towel.
- Serve with tahini sauce and any other toppings you like. Enjoy!