Falafel

For the falafel, soak the chickpeas in cold water for at least 12 hours (preferably overnight). The next day, simmer the chickpeas for about 1.5 hours to cook them.

Peel and coarsely chop the spring onion and garlic. Strain the chickpeas (reserving the water) and puree with the garlic and onion to a fine paste.

If the mass is too dry, simply add some of the chickpea water. Season the mixture with the juice of the lemon and the remaining spices, add an egg, mix and let sit for about 30 minutes.

Form bite-sized balls with wet hands, roll in breadcrumbs and fry out in a pan with canola oil.

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