Belgian Falafel Recipe

The day before, place the chickpeas in a bowl filled with water. Let them soak overnight. The next day, drain the chickpeas, rinse them, and place them in a blender bowl.

Add the red onion and coarsely chopped garlic. Add the parsley leaves, flour, olive oil, and spices. Season with salt and pepper. Blend until a paste is formed. Refrigerate for 1 hour, then shape into balls.

Heat the beef fat in a fryer to 170°. Fry the falafels in batches of 5 for 5 minutes, turning them regularly. Place them on a paper towel to absorb excess oil.

Prepare the white sauce by mixing Greek yogurt with lemon juice and ground cumin. Add salt and pepper to taste.

Chop the tomatoes, slice the cucumber, and thinly slice the red onion.

To finish, serve the falafels with pitas, an assortment of vegetables, a few coriander leaves, and the white sauce.