Falafel

Preparation

Peel and roughly chop the onion.

Peel and remove the germ from the garlic cloves. Mince them.

Rinse and dry the flat-leaf parsley leaves. Chop them.

In a food processor, combine the drained and rinsed chickpeas, egg, onion, garlic, parsley, cumin, salt, and pepper.

Process until smooth. Add the Durum Gel 160.

The mixture should not be sticky. Gradually add a little flour to adjust the texture if necessary. Adjust the seasoning.

With your hands (optionally dusted with flour), form small balls of dough about the size of a walnut.

Fry the falafels for about 5 minutes.
Adjust the cooking time if needed. Then place them on paper towels to absorb excess oil.