Falafel

2 ½ lbs. (1 kg) dry chickpeas, soaked in the fridge for 1.5 days, drained and dried

Cloves from 1 large garlic head

2 onions, peeled and cut into quarters

1 bunch cilantro

1 tsp. baking soda

1 tbsp. salt

1 tbsp. ground cumin

1 tbsp. paprika

1 tbsp. spicy paprika

Freshly ground black pepper

Oil for deep-frying

 

Directions:

1. In meat grinder or food processor, grind chickpeas, garlic, onions and cilantro. Add baking soda and mix well.

2. Heat oil in wide saucepan to medium heat.

3. Make walnut-sized balls and fry in oil until golden brown. Place on paper towels.

4. Serve with pita bread, hummus or tahini.