How to make
Pour cold water over the chickpeas and leave them to soak overnight. The next day, strain well and blend in a blender.
Transfer them to a bowl, add the bulgur, finely chopped onions, pressed garlic, baking powder and chopped herbs and spices. Knead well and leave for 30-40 min. in the fridge.
Add the flour to the mixture and if it ends up too thick you can add just a little bit of water.
Using wet hands shape small meatballs and leave them for 30-40 min. in the fridge again. Flatten them slightly and fry until ready in an oil bath. Strain the excess grease onto paper towels and serve with Arabic pitas, hummus, a sauce of your choice and tahini sauce.
Also try out falafels with coriander, falafels with sesame seeds, falafels with peas and classic falafels.
