• 400 g Red chickpeas
• A spoon of powdered cumin
• A spoon of powdered coriander
• 1 spring onion
• One or 2 garlic cloves
• Salt to taste
• Pepper to taste
• For frying: peanut oil
Blend the red chickpeas in a mixer to obtain a rather compact and granular mix.
Place it in a bowl, add the finely chopped white part of the spring onions, the grated garlic clove, a spoon of finely chopped parsley, the cumin, the coriander and the sieved flour. Add salt and pepper and stir thoroughly.
Take a small part of the mix and shape into balls the size of a small cherry; gently flatten them.
Bake the falafel in the oven at 200° until they turn golden. Serve and enjoy the dish.