Easy Crispy Falafel
My favourite road side snack. It has a crispy exterior while the inside is soft and succulent.
Steps
Soak the chickpeas overight in plenty of water.
Drain well.
Grind in a food processor.
Add onion and parsley.
Grind for a few seconds more.
Add the rest of the ingredients.
Mix well.
Keep this mixture in a refrigerator for 30 minutes.
With wet hands , shape a dessertspoonful of the mixture into a patty 4 cm round.
Heat oil in a wok.
Deep fry the falafels until golden brown.
Drain on kitchen paper.
Sprinkle red chilli powder lightly and serve or serve without it.
Serving.
Ingredients
dried garbanzo beans, garlic cloves, baking soda, coriander powder, black pepper, cumin powder, onion, spring onions, cilantro, salt, vegetable oil, red chili powder, parsley