3 cups of chickpeas
1 cup of dried broad beans
1 medium onion
3 cloves of garlic
2 red bell peppers without seeds (finger-length)
2 cups of parsley
2 cups of cilantro
1 tablespoon of ground cumin
1 tablespoon of paprika
1 tablespoon of coriander
4 tablespoons of sesame oil (optional)
1 teaspoon of baking soda or active dry yeast
Abundant oil for frying
To taste salt
3 cups of chickpeas
1 cup of dried broad beans
1 medium onion
3 cloves of garlic
2 red bell peppers without seeds (finger-length)
2 cups of parsley
2 cups of cilantro
1 tablespoon of ground cumin
1 tablespoon of paprika
1 tablespoon of coriander
4 tablespoons of sesame oil (optional)
1 teaspoon of baking soda or active dry yeast
Abundant oil for frying
To taste salt
In the evening, soak the chickpeas and broad beans in water
On the day of preparation, wash the chickpeas and broad beans several times and drain them
Mash them together with the bell pepper, onion, parsley, cilantro, and garlic
Add all other seasonings and mix everything well
When frying, add baking soda and mix again to achieve a homogeneous mass
Then, shape into balls by pressing them gently in the palm of your hand, and fry in hot oil
The falafel can be served on a plate or as a sandwich, accompanied by tomato, onion, cucumber, and chopped parsley
Legumes should be seasoned with tahini sauce, pomegranate juice, and canned vegetables (turnip, cucumber, etc.)
