1 cup of chickpeas
3/4 cup of chopped parsley
1 tablespoon of finely chopped green onion
1 teaspoon of baking powder
2 teaspoons of ground cumin
11/2 teaspoons of paprika
1 teaspoon of salt
1/2 teaspoon of dried coriander
3 cloves of garlic, minced
1 large onion, finely chopped
1 medium-sized potato, grated
Tahini sauce
1/2 cup of water
1/3 cup of tahini (sesame paste)
1 tablespoon of lemon juice
1 clove of garlic, minced
Salt to taste
For frying
2 cups of oil
1 cup of chickpeas
3/4 cup of chopped parsley
1 tablespoon of finely chopped green onion
1 teaspoon of baking powder
2 teaspoons of ground cumin
11/2 teaspoons of paprika
1 teaspoon of salt
1/2 teaspoon of dried coriander
3 cloves of garlic, minced
1 large onion, finely chopped
1 medium-sized potato, grated
Tahini sauce
1/2 cup of water
1/3 cup of tahini (sesame paste)
1 tablespoon of lemon juice
1 clove of garlic, minced
Salt to taste
For frying
2 cups of oil
On the night before, wash the chickpeas well and soak them, changing the water every few hours
The next day, drain the chickpeas and transfer them to a clean cloth
Fold it like a package and rub it over a surface to remove the skin
Process in a food processor and combine with the remaining ingredients
Mix until you get a homogeneous mass
Wet your hands, shape into balls, and fry them in hot oil until golden
Tahini sauce
In a medium bowl, mix all the ingredients until you get a smooth paste
Serve with warm or cold falafels.
