How to make
In a small pot, boil half a tea cup of washed bulgur in a cup and a half of water, with 1/2 tsp. fine Himalayan salt, a pinch of black pepper and sunflower oil.
After the bulgur is cooked, remove it from the heat and leave it uncovered to absorb the water and cool down.
Pour 1 cup of chickpeas (boiled or strained from a jar), the boiled and cooled bulgur, finely chopped 1 clove of garlic, 1 small head of onion, 1/2 bunch of parsley - without the stems, a few spring onion leaves and garlic into a deep bowl.
Blend the ingredients with a liquidizer into a slightly granular consistency - without pureeing it.
Pour all the spices at once: 1 and 1/2 tsp. Himalayan salt, 1/2 level top tsp. paprika, 1/4 tsp. ground black pepper, 1/2 level top tsp. cumin, 1/2 level top tsp. turmeric, 2-3 pinches of ground coriander seeds, 3 pinches of ginger powder and 1/2 tsp. brown sugar. Add about 1 tbsp. of sunflower oil and mix with a large spoon.
Gradually pour the corn flour into the mixture, by trying to mix it evenly.
Form the falafels by hand, by taking about 1 tbsp. from the mixture. About 23 falafels with bulgur are obtained.
Fry them in a little fat - sunflower oil, in a pan with a non-stick coating, until golden on both sides.
The ready ones are placed in a deep plate, covered with a lid, so that they remain warm and juicy.
Serve the superb golden vegan bulgur and garlic falafels warm with garlic tahini sauce with lemon!
Wonderfully delicious!
