Shelly's Spicy Falafel
1 cup dry chickpeas
1 medium white onion, finely diced
2 tablespoon lemon juice
1 big handful of parsley or more
3-4 tablespoon fresh dill
2 tablespoon hot chili powder
1 hot green pepper (serrano is good)
1 teaspoon baking soda
2 teaspoons or more cumin, optional
2 teaspoons or more coriander, optional
Soak the chickpeas for 24 hours in water (enough to fill the bowl about 2 inches over the peas).
Next day: chop the onions, pepper, parsley and dill very finely.
Put all ingredients into food processor and grind until chickpeas are grainy but not pureed.
DO NOT COOK THE CHICKPEAS!
Heat oil (I like sunflower oil) in a large fry pan on medium. Make small balls or patties (squeezing any juice out of them in case you didn't put enough flour). Fry for about 2 min on each side until golden brown.
Serve fresh and hot.
They will keep for a while in the fridge but I suggest eating them all at once :)
This recipe can be played with a lot and used just as a base for chickpea patties. Next time I am going to put mustard seed in it and see how it goes.
Fresh herbs are really what makes falafel taste so good.
I like them with tzatziki sauce and I will submit a recipe for that too.