inspired by: Les falafels
Comment: many people know where the best falafels are made, but for every person this place is different. For me it's HaZkenim Falafel (Arabic) or HaZkenim Falafel (in German) in Haifa, and for others it is in rue des Rosiers in Paris. After several tests, I essentially confirm the recipes above. Of course for a good falafel it takes much more than good falafel balls: pitas, tahina, sauces, vegetables... and the sun.
~ 35 balls ~15 balls
500 g 200 g uncooked chickpeas, soaked for 48 hours, well dried
140 g 56 g onion (cleaned)
22.5 g (~7 cloves) 9 g (~3 cloves) garlic (cleaned)
15 g (1 bunch) 6 g (1/2- bunch) chopped parsley leaves
20 g (1 pepper) 9 g (1/2- pepper) red pepper
3.75 g 1.5 g ground cumin
10 g 4 g salt
1+ tsp baking powder 0.5 tsp baking powder
15 T 6 T of the pepper mill
1 pinch of ground cardamom (opt)
crushed coriander seeds (opt)
sesame seeds (opt)
Blitz chickpeas, onions, garlic and chilli roughly chopped in a blender possibly in several batches depending on the size of the mixer.
Finely chop the parsley, add it to the chickpeas, then the spices, the baking powder, salt and pepper. Mix well.
Use a "falafel spoon" or make small balls by hand and fry 1 to 2 minutes in oil at ~170C (340F). Just take them out of the frying as soon as they have a beautiful golden color.
Let them rest for a few minutes on a paper towel.