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Vegetarian chickpea pattie



1 500g chickpeas (pre-soaked in water for 12 hours)
1 cup fresh parsley
cup fresh mint leaves
cup fresh coriander
3 cloves garlic
1 Tbsp cumin
2 Tsp sea-salt
Oil for deep frying


  1. Grind all the ingredients (except the olive oil) in a meat grinder until the mixture gets smooth, retaining the water, which keeps the mixture moist.
  2. Put the falafel mixture in a bowl and refrigerate for 1 hour.
  3. Heat the oil, and in the meantime, make the falafel balls from the mixture. The balls should be 3 thick in diameter.
  4. Add about 10 falafel balls to the cooking pan for each batch of frying, cooking from both sides for 7-8 minutes until the falafel balls get brownish.
  5. It is very important to keep the oil hot, so make sure you fry no more than 10 balls at a time.
  6. When the falafel balls are ready, take them out with the perforated spoon and place them on a paper towel in order to get rid of unwanted oil.

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