Falafel

Broad beans can be used as an alternative to chickpeas

Ingredients for about 20/25 falafels (it depends on the size you make it)

• 500 grams of dried chickpeas

• 5 branches of fresh parsley

• 1 small handful of fresh cilantro

• 1 clove of garlic

• ½ white onion

• 1 teaspoon of cumin

• A pinch of chili powder (optional)

• salt

• Peanut oil for frying

Soak the chickpeas for at least 24 hours; remove them from the water, dab them with a cloth to remove excess water and put them in a mixer with all the other ingredients (oil excluded). Blend for a few seconds, helping yourself from time to time with a spoon to detach the mixture from the sides of the mixer and obtain a homogeneous result. The mixture must be completely chopped but grainy. Let it rest in a cool place for at least 30 minutes (you can keep it for a couple of days). Make balls about 5 cm in diameter and fry them in plenty of hot oil for 5/6 minutes and dry on a sheet of kitchen paper to remove excess oil.