500g dry chickpeas soaked the day before
4 garlic cloves, peeled
1/2 onion, peeled and coarsely cut
1/2 cup camelina seeds
1 bunch of parsley (or coriander or mint, or mixture)
2 tbsp. ground cumin
2 tbsp. turmeric
1 tbsp. salt
1/2 tsp. pepper
Camelina or canola oil for the fryer (can be mixed)
A large pinch of cayenne (optional)
1 tbsp. baking soda (optional)
- The day before, put the dry chickpeas in a large bowl with 2cm of water above the chickpeas. Soak overnight, Ideally in the refrigerator or over the counter.
- Drain and rinse the chickpeas thoroughly. Important: dry them as much as possible between two clean cloths or paper.
- Pour the chickpeas into a food processor. Add the onion, camelina seeds and garlic cloves.
Add salt, pepper, cumin, turmeric, cayenne and bicarbonate,
- Add the coriander, parsley and or mint (your choice)
- Mix by small impulse the whole. Scrape the walls and mix a second time until you get a texture that is neither too fine nor too thick. The mixture must hold (slightly sticky, but not as smooth as hummus).
- Pour the mixture into a bowl. Do not hesitate to remove the large pieces of chickpeas.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes
Heat 1000ml of oil in a deep fryer to 350 ° F or in a saucepan over medium heat.
- Form balls with a small ice cream scoop. Press firmly. Unmold
- Gently dip the falafel balls in hot oil at 350 ° F. Turn over after 3 minutes and continue cooking for 2 minutes, remove.
- Sponge on absorbent paper.
- Serve with pitas, hummus, tomatoes, salads, coriander or fresh mint, tahini (sesame butter / optional).
Freezes very well. You can also serve the falafel as an appetizer with hummus.
Enjoy your meal!
Benoît, recipe creator and passionate about camelina