Falafel of chickpeas, harissa, paprika, coriander, garlic and tahini
Put the chickpeas in a bowl. Pour the water over and let it soak for at least 8 hours.
Drain the chickpeas and put them in the bowl of the food processor. Cut the leaves coriander coarsely.
Add the harissa, the paprika, the coriander, garlic, sesame paste and a good pinch of salt. Grind in about 3 minutes to a fine paste.
Heat the oil in a large pan to approx. 160 ° C. Check the temperature with the kitchen thermometer.
Scoop with 6 spoons (or an ice cream scoop) 6 bread rollper person of the chickpea mixture and put in the hot oil.
Fry 1/4 of the falafel in 4-5 min. Until golden brown and done.
Remove from the oil with a slotted spoon and drain on kitchen paper. Bake the rest of the falafel as well.
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