Falafel

1. 1

   Soak dry chickpeas in plenty of water for 12-24 hours.

2. 2

   Drain chickpeas and rinse.

3. 3

   Grind chick peas, chopped onion, garlic, parsley, cilantro, salt, spices, baking powder and one cup of water until a thick dough forms.

4. 4

   Refrigerate for 30 minutes.

5. 5

   If dough is too soft, add breadcrumbs, as needed.

6. 6

   Heat olive oil in a frying pan.

7. 7

   Shape falafel dough into mini patties.

8. 8

   Fry over medium-high heat until golden brown, for about 5-7 minutes.

9. 9

   For the dipping sauce, finely grind fresh mint and season to taste with lemon juice, salt, pepper and yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.