For the falafel
1 cup dried chickpeas (200 g)
1 small onion cut into large pieces (80 g)
3 peeled garlic cloves (20 g)
1 and a half cups of chopped parsley
1 cup defoliated coriander
½ tablespoon cumin powder
½ teaspoon coriander seed powder
½ teaspoon baking soda
2 tablespoons white sesame
½ teaspoon baking powder
Pepper and salt to taste
For frying
1 bottle of Soya Soya Oil
Leave the chickpeas to hydrate overnight or for up to 24 hours in the fridge.
In the bowl of a food processor, add the chickpeas and blend until you have small pieces. Add the onion, garlic, herbs and spices. Blend until the mixture is uniform (it needs to hold together when pressed between your fingers). Season with salt and pepper, add the bicarbonate and sesame and beat for a few more moments. Transfer the dough to a baking dish and refrigerate covered for about 1 hour.
Add the yeast to the dough, mix and portion into 15 g balls.
In a tall, thick-bottomed pan, heat the Soya Soy Oil over low heat until it reaches 160°C. Place the dumplings in the hot oil with the help of a slotted spoon and fry in batches, without overcrowding the pan. When the dumplings are golden brown, remove from the oil and transfer to a plate lined with absorbent paper.
Serve with tahini sauce.
Hint: For the tahini sauce, mix ½ teaspoon of grated garlic, the juice of 4 lemons, ½ cup of tahini and ½ cup of water. Season with salt and serve.
