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1, recipe can also be used chickpeas jar Ingredients: 400 g Ceci onion, chopped 1 bunch chopped parsley 1 garlic clove 2 cumin 2 teaspoons ground coriander 1 teaspoon Pepper Oil for frying A pinch Salt Preparation: Drain and remove the skins to the chickpeas after letting them soak for 24 hours. Transfer the chickpeas in a blender, onion, garlic, parsley, coriander (seeds) powder, cumin, pepper and a pinch of salt, mix for 20 seconds until mixture is fine and smooth. Let stand in refrigerator for 1 hour. With the mixture thus formed, of medium-sized meatballs and brown in hot oil, turning gently, so 4 minutes. When the meatballs are well colored remove them and dry them with paper towels. Presentation: The falafel are served with choice of hot or cold on a bed of vegetables or on toast with hummus and vegetables. Council When you are unable to form the meatballs because the mixture is too liquid and not compact, we can add a little flour. the 2nd recipe I took QA Doeve there are also photos http://ricette.giallozafferano.it/Felafel-Falafel.html the difference \u0026lt;the first is that here there also parsley First immerse the dried chickpeas in water for at least 12 hours until they are softened. Put the chickpeas, well drained and dry, the onion, garlic, parsley, cumin, coriander, salt and pepper in a blender (1) and chop together until the mixture is smooth and homogeneous (2 ) and let it rest for at least 2 hours in refrigerator. At this point, we can prepare our felafel: Take a walnut mixture and make a ball (3) crushing slightly with the palm of your hand. Prepare all felafel (4) and let rest in refrigerator for about 60 minutes so that they maintain the form that you gave without flaking. Heat up the oil in a frying pan and fry the felafel bases (5) until golden brown (6), and still serve hot with a good salad and pitta bread. ■ Council