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1
Soak the chickpeas in plenty of water overnight.
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2
Drain the chickpeas, and blend in a food processor (I use a bamix) together with roughly chopped onion and garlic.
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3
Finely chop the parsley, and add to Step 2.
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4
Divide the mixture into 8 portions, and shape them into balls.
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5
I shaped the mixture into a semi-spherical shape.
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6
You can shape it into whatever you like.
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7
Pour a generous amount of oil in a frying pan, and heat up.
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8
Place the chickpea mixture into the oil, and deep-fry slowly.
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9
When it's golden brown all over, it's done.
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10
You can bake them in a toaster oven.
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11
Place the chickpea mixture on a sheet of aluminum foil, drizzle with vegetable oil, and bake.
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12
Adding couscous or bulgur to the mixture gives it a chewy texture and prevents it from hardening even when it's cold.
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13
Adding a little potato gives it a light tender texture.
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14
Wrap the falafels in a pita with a lot of vegetables and yogurt sauce.
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15
Serve with saffron rice.
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16
Try this authentic taste with Turkish yogurt salad.
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17
Serve with hummusand crepes.
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18
Blending the parsley with the chickpeas, onion and garlic in a food processor turns the chickpea mixture's color beautiful green.
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19
Deep-fry the mixture from Step 15, and pour a tahini dressing over them.
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20
Tahini dressing: Just add yogurt and lemon juice to tahini.
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21
This dressing is also tasty if you use a generous amount of yogurt.
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22
Tahini and yogurt 1:1 version.
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23
Add lemon juice and chopped parsley.
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24
I took this photo at a Turkish restaurant.
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25
They were rather spicy.
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26
I learned these from an Israeli person.
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27
Falafels with coriander.
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28
A kebab stall at a festival.
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29
Of course, they were serving falafels!
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30
I asked them to make me a sandwich with falafels.
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31
Lebanese falafels were cute shape and had some sesame seeds on top.
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32
I made these nice and chewy falafels using plantains.
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33
These are soy bean falafels.
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34
Using less spices highlights the sweetness of the soy beans.
