Easy Crispy Falafel

My favourite road side snack. It has a crispy exterior while the inside is soft and succulent.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 450  g dried garbanzo beans
• 3  garlic cloves
• 1⁄2 teaspoon baking soda
• 2  teaspoons coriander powder
• 1  teaspoon black pepper (ground)
• 2  teaspoons cumin powder
• 1  onion, chopped
• 4  spring onions, chopped
• 2  tablespoons cilantro
•  salt
•  vegetable oil (for frying)
•  red chili powder, to garnish (optional)
• 1  bunch parsley, chopped (use cilantro if you dont have parsley on hand)

Directions

1. Soak the chickpeas overight in plenty of water.
2. Drain well.
3. Grind in a food processor.
4. Add onion and parsley.
5. Grind for a few seconds more.
6. Add the rest of the ingredients.
7. Mix well.
8. Keep this mixture in a refrigerator for 30 minutes.
9. With wet hands, shape a dessertspoonful of the mixture into a patty 4 cm round.
10. Heat oil in a wok.
11. Deep fry the falafels until golden brown.
12. Drain on kitchen paper.
13. Sprinkle red chilli powder lightly and serve or serve without it.
14. Serving Tip: Falafels can be had plain or served in sandwiches with a spread of sesame paste on bread slices followed by tomato slices and pickled (in vinegar) pieces of cucumber, beetroot and whole green chillies.