Mix chickpea flour and baking powder. Process all the ingredients for the falafel except for 150 g chickpeas in a food processor or with a hand blender in a bowl to form a homogeneous dough. Then add the remaining chickpeas and puree briefly, but make sure that the coarser pieces remain. If the batter is too wet, add more chickpea flour. Form small balls with your hands and flatten slightly.
Heat plenty of olive oil in a pan and fry the falafel on both sides over medium heat.
Serve with cabbage and salad and flatbread, if you like.
For 2 servings:
For the falafel:
200 g broad beans (fresh or frozen)
250g chickpeas (soaked and cooked overnight or canned, drained)
1 large onion, peeled and roughly diced
3 garlic cloves, peeled and pressed
1 tsp sea salt
1 tsp ground cumin
Chili flakes or chili powder to taste
a few squeezes of lemon juice
1/2 tsp baking powder
approx. 2 tbsp chickpea flour
For frying: olive oil or coconut oil
1 jar of Love Craft Herb Curry & Turmeric or Spicy Cauliflower
flatbread or wraps
Hummus and/or yogurt sauce
grated vegetables (e.g. carrots, peppers, tomatoes, cucumber)
And gladly SUUR Hot Sauce Sriracha!