In a large bowl, cover chickpeas with cold water, cover, and refrigerate for at least 12 hours. Then, drain chickpeas and rinse with water.
- 80 g bread
- 2 red onions
- 3 cloves garlic
- 1 tsp ginger
- 20 g parsley
- 20 g cilantro
- ½ chili
Tear bread into small pieces. Finely dice red onion, garlic, ginger, parsley, cilantro, and chili.
- 4 tbsp flour
- 1½ tsp baking powder
- large bowl
- stand mixer with food grinder attachment
Combine all ingredients in a large bowl and then puree using a stand mixer with a food grinder attachment. Add flour and baking powder and knead into a firm dough.
Using your hands, form mixture into small disc-shaped patties.
- paper towels
- small saucepan
In a small saucepan, heat up vegetable oil over medium heat and fry for approx. 4 – 6 min. until golden brown. Transfer to a paper towel-lined plate to dry.
- 200 g sour cream
- 10 g mint
In a small bowl, mix together sour cream, mint, salt, and pepper. Serve as a dipping sauce with falafel. Enjoy!