Falafel classic

1. Thoroughly rinse chickpeas in running water. Then put the peas in a saucepan and pour clean water at room temperature so that the water completely covers the chickpeas. Leave it in this position for 8-10 hours or overnight. During this time, chickpeas will be saturated with water, soften and increase in size.

2. Drain the remaining water through a colander or sieve. On a baking sheet or a large tray, lay a paper towel in several layers and put chickpeas on it. Cover the grains on top with another layer of paper towel and blot several times. Then leave the chickpeas for a couple of hours to dry completely.

3. Rinse and dry the parsley, cilantro and mint. Peel the garlic from the husk and disassemble into cloves. Onions are also cleaned, washed and cut into medium pieces of arbitrary shape.

4. Pour chickpeas into the blender bowl and put the washed herbs, garlic and onion. Add spices: paprika, cumin, ground coriander, fried sesame seeds, salt and black pepper. Put baking soda in a bowl. Turn on the blender and grind everything at medium speed until smooth.

5. Wet your hands in cool water and roll balls the size of a tennis ball from the ground mass with chickpeas and spices.

6. In a deep frying pan or saucepan, heat the vegetable oil to a temperature of 160 degrees Celsius. Deep fry the chickpea balls for 2-3 minutes on all sides until golden brown. Fry in small portions of 2-4 pieces at a time, depending on the diameter of the dishes.

7. Place the fried balls on a paper towel to absorb excess fat. Traditionally, classic falafel is usually served on the table with sesame tahini paste and fresh lettuce leaves.

Bon appetit!