Lebanese Chickpea-Only Falafel

Ingredients

• 11 kg dried chickpeas(1000g)
• 21 medium onion(120g)
• 31 tablespoon ground coriander(6g)
• 41 tablespoon fresh garlic (minced)(9g)
• 51 tablespoon garlic powder(8g)
• 61.5 tablespoon ground cumin(10g)
• 71 tablespoon salt(18g)
• 81 teaspoon white pepper(2g)
• 91 tablespoon baking soda(14g)
• 101000 ml oil (for frying)(920g)

Instructions

1. 1Soak the dried chickpeas in water for 24 hours, then drain.
2. 2In a food processor, grind the soaked chickpeas with the onion, ground coriander, fresh garlic, garlic powder, and ground cumin until you get a coarse, sticky mixture.
3. 315 minutes before frying, add the salt, white pepper, and baking soda to the mixture. Stir well to combine.
4. 4Shape the mixture into small balls or patties.
5. 5Heat oil in a deep pan to 180°C (350°F). Fry the falafel balls in batches until golden brown and crispy.
6. 6Remove the falafel from the oil and drain on paper towels. Serve hot.