Falafels

• 400 g chickpeas soaked in water for at least 5 hours
• 1 large onion peeled and quartered
• ½ bunch of parsley stemmed and washed
• 2 garlic cloves peeled
• 1 tsppaprika
• 1 tsp cumin
• 1 tsp baking soda
• 2 L oil
• Salt and pepper

Place all the ingredients except the oil in a food processor and blend into a fine paste. Shape into patties using your hands or a tablespoon. Pour the oil into the bowl.

Set the thermostat to 180°C in Deep Fry mode. Place the falafels in the frying basket.

Immerse the basket and fry until the falafels turn golden brown. Serve warm with a sesame puree drizzled with lemon juice.