Falafel

[matheuscodes]

240g Canned chickpeas cooked on Alkaline water 40g Onion 1 Big Garlic Clove (3g?) 25g Lime juice 10g Fresh Coriander 10g Fresh Parsley 25g Panko Breadcrumbs

Spices: Salt, pepper, paprika powder and dry crushed coriander.

Fry at 180C

[matheuscodes]

Add much more dry crushed coriander (weight)

Add mint as fresh Herb as well, double the herb amount

Replace onions to scallions perhaps?

It was impossible to fry (falling apart) Apparently the solution is no cooking and use hydrated dry chickpeas (not canned)

[matheuscodes]

200g dry chickpeas (420g hydrated) 60g Onion 10g Garlic 50g Lime juice 50g Fresh Herbs (Chives+++, Parsley++, Coriander, Mint+) 50g Panko Breadcrumbs

Spices: Salt, pepper, oregano mustard powder and dry crushed coriander.

Fry at 200C

• If not having contact with the bottom, 200+C is even better.
• Too much breadcrumbs, reduce at least to half, possibly removing altogether if possible.
• Too much... can reduce the recipe to half.
• Indeed the dry chickpea thing was right: cannot be cooked.
• It was a pain to blend, almost killed my mixer, needs an industrial or stronger one.

[matheuscodes]

150g dry chickpeas (285g hydrated) 50g Onion 10g Garlic 50g Lime juice 15g Mints 15g Fresh Coriander 30g Fresh Parsley

Salt, pepper, oregano mustard powder and dry crushed coriander (six large pinches).

Fry at 200C

Texture: Perfect Proportions: Perfect Spices: either need better mixing or some adjustment

[matheuscodes]

100g dry chickpeas 1 small Onion 1 clove garlic 25g White wine 25g Panko Breadcrumbs 15g Fresh Coriander 30g Fresh Parsley 2 spoons dry coriander seeds Salt

Bit too dry, and not enough coriander seeds. Forgot mint, probably should leave breadcrumbs out.