|This recipe is liked by 9 person(s).|
Nb persons: 4
|2 cups||canned chickpeas, cooked,|
|1 cup||dried chickpeas|
|2||cloves garlic, finely minced|
|1||egg, lightly beaten|
|2 tbsp||fresh parsley, chopped|
|1/4 tsp||ground cumin|
|1/4 tsp||cayenne pepper|
|pepper, to taste|
|flour for coating|
|5 tbsp||vegetable oil|
If you prepare from dried chickpeas, you need to let them soak in water overnight and then cook them covered in salted water during 2 hours, or until they are tender.
Put all the falafel ingredients except the flour for coating and the oil through a blender. Form into 1-in balls, coat with the flour, and sauté in the oil until they take color.
Serve in pita breads with the cut vegetables and some tahini.