Ingredients (for 13 pieces)

• 265 grams chickpeas (drained weight) from a can
• 15 grams fresh parsley
• 15 grams fresh coriander
• 2 spring onions
• 1 small red onion
• 2 cloves garlic
• 5 tablespoons flour
• 1 teaspoon baking powder
• 1 tsp cumin
• 1 tsp smoked paprika powder
• 1 tsp coriander powder
• 0.5 tsp chipotle pepper
• Salt and pepper

Preparation

1. Rinse the chickpeas in a colander with cold water. Let drain well and pat dry with a tea towel or paper towels.
2. Roughly chop the parsley and coriander. Slice the spring onions into rings, finely chop the red onion and crush the garlic cloves.
3. Put the chickpeas in the bowl of a food processor.
4. Add the parsley, coriander, spring onions, red onion, garlic, flour and baking powder to the chickpeas. Also add all the spices and then let the food processor run until a smooth and firm dough forms. It doesn't need to be completely finely ground. If the dough is still too sticky you can add a little extra flour. Put the falafel dough in a bowl, cover with cling film and place in the fridge for 30 minutes.
5. Use your hands to form falafel balls from the dough and press them down slightly. Place on a plate lined with baking paper.
6. Heat 3 tablespoons (sunflower) oil in a frying pan and fry the falafels until golden brown and crispy on both sides. Remove from the pan and place briefly on kitchen paper.
7. Serve, for example, with tabouleh or another type of bulgur salad, flatbread and/or (homemade) hummus.

Tip:

If you prefer not to use oil, you can also cook the falafels in the Airfryer for an even slightly healthier option.