How to make
Soak the chickpeas overnight in lukewarm water to swell. In the morning, drain the water. Mix the parsley, ground dried coriander, cleaned of seeds peppers, garlic powder and cleaned and coarsely chopped carrots.
Mash everything into a thick paste, season with black or white pepper and baking powder. Knead everything well, form it into balls, fry them in lots of oil without rolling in flour.
Drain the excess oil from the ready falafels on napkins. Serve warm with hummus.
