Ingredients for 4 people

  • 250 g dried black chickpeas
  • 2 Tsp black sesame seeds
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 clove of garlic, crushed
  • 2 Tsp of chopped flat leaf parsley
  • 2 Tsp of chopped coriander
  • 1/2 tsp chili powder 
  • 1 tsp ground powder coriander
  • 1 tsp ground cumin
  • 1 tsp ground cardamom
  • 1/2 tsp baking powder
  • 1 1/2 Tsp flour
  • salt
  • oil to fry

leave chickpeas over night in a large bowl filled with cold water.

the next day, drain and dry the chickpeas well and pour them into a food processor. add in onion, parsley, garlic,carrot, black sesame seeds and coriander. mix everything together until everything is finely chopped, but not too mushy. 

add in all spices, baking powder, salt, flour. mix using a wooden spoon until combined and smooth. cover the mixture and leave in the fridge for about 1 hour.

fill a pan with enough oil for your falafel to fry. heat the oil up to 180°C.

in the meantime form little discs of about 3cm.

fry for 4 minutes (until well-browned) 

serve with some beetroot hummus, taboulé, flat bread.


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