In Israel, falafel is considered a national dish alongside shakshuka. That’s why we have a simple and good recipe for you.

• 250g chickpeas
• ½ bunch of fresh parsley + (a ¼ bunch of coriander), alternatively a pinch of ground coriander
• 2 garlic cloves
• 1 onion
• 1 tbsp breadcrumbs
• 1.5 tbsp sweet paprika
• 1 pinch of ground turmeric
• 1 pinch of ground cumin
• 1 pinch of black pepper and salt
• (If you like, add a small pinch of cardamom)

Preparation

As with the hummus recipe, the chickpeas should be soaked in water. Place the chickpeas in a large bowl with a teaspoon of baking powder. Cover generously with cold water and leave to soak overnight, for at least 8 hours. Alternatively, you can do without baking powder, in which case the water needs to be changed several times and the chickpeas should also soak in the water for 24 hours. Place the chickpeas with all the ingredients in a blender and chop or puree according to preference.

Then shape the mixture into balls with a spoon and deep-fry or bake in a preheated oven at 200 degrees for 10-12 minutes.