- 1 cup dried chickpeas
- 1/2 cup #1 Fine bulgur wheat
- 1 large white onion chopped
- 3 cloves garlic
- 2-3 tbsp. fresh chopped parsley
- 2 tbsp. fresh chopped cilantro/coriander
- 1 large egg
- 2 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1 tsp. paprika
- 1 tsp. kirmizi biber
- 1-1/2 tsp. sea salt
- 1 tsp. dried oregano
- 1/2 tsp. baking powder optional
- pinch aof fresh ground black pepper
- Few drops a few drops red tabasco
- 2 tbsp. tahini
- 2 tbsp. bread crumbs or more/optional
- peanut oil to deep fry
- The day before, place the chickpeas in a bowl and cover them with water. Leave overnight.
- The next day, put the bulgur in a bowl and cover with water. Let the bulgur stand in the water for about 15 minutes, then drain very well.
- Place the chickpeas, onion, cloves, parsley, cilantro, egg, baking powder, tahini and spices in a blender and process until still a little grainy. Transfer the mixture into a bowl and add the bulgur as well as breadcrumbs (you should be able to create balls/if not, add breadcrumbs). Cover the bowl and let rest for about 2 hours in the fridge. Fill a pan with 3 inches of oil and heat. The oil should be about 375 degrees. Deep fry the falafels (5 at a time) until golden brown. Remove from the pan and drain on kitchen paper and serve hot.
The mixture should be blended, not pureed.