Falafel | Crispy Chickpea Balls

Soak the dried chickpeas in plenty of cold water for 10–12 hours. Afterwards, drain, rinse thoroughly under running water, and let them drain well in a sieve.

Finely chop the onion, garlic, parsley, and deseeded chili pepper. Place them together with the drained chickpeas, salt, and cumin in a blender and process into a fine, homogeneous mixture. Let the dough rest in the refrigerator for about 2 hours.

From the chilled mixture, form about 20 equally sized balls and gently flatten them with the palm of your hand into patties about 1 cm thick.