Chickpea balls

Chickpea balls


Approx. 2 cups dried chickpeas
1 small onion, coarsely chopped
1/4 cup finely chopped fresh parsley.
3-5 cloves of garlic
1 1/2 tbsp. flour
1 + 3/4 tsp. salt
2 tsp. cumin
1 tsp. ground coriander
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
Pinch of cardamom
"Lof" Extra Virgin Olive Oil for frying



Add the chickpeas in a large bowl and cover them with approx. 3 inches of cold water with a spoonful of soda.
Leave them all night to soak. They should double in size, as they will absorb the water. You should have 4 or 5 cups of chickpeas.
Strain and rinse the chickpeas well.
Put them in the mixer with the finely chopped onion, the cloves of garlic, the parsley, the flour, salt, cumin, coriander, black pepper, cayenne pepper and  cardamom.
Beat all the ingredients together until you have a rough, coarse mixture.
Scrape the sides of the mixer periodically and push the mixture down from the sides.
When the mixture is ready, its texture should be similar to couscous or paste.
When the mixture reaches the desired texture, put it in a bowl and use a fork to stir.
Remove any large chunks of chickpeas from the mixer.
Cover the bowl with cling film and put it in the fridge for 1-2 hours.
Fill a pan with "Lof" Extra Virgin Olive Oil to a depth of 1 ½ inches.
Slowly heat the "Lof" Extra Virgin Olive Oil over medium heat.
Meanwhile, shape the falafel mixture in round balls or in the shape of burgers with wet hands or using a falafel scoop.
Normally, you can use approx. 2 tbsp. of the mixture per falafel.
You can make the falafel larger or smaller, depending on your personal preferences.
The balls with stick together at first, but they will unstick while frying.