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Chickpeas or white beans
French shallot, minced
Garlic cloves
Parsley, coarsely chopped
Fresh basil
Ground cumin
Hot chili (jalapeno or habanero)
Salt
Fresh pepper
Chickpea flour
Baking soda
Vegetable oil (for frying)
Transfer the mix into a large bowl. Add the chickpea flour and baking soda. Mix well. Cover and refrigerate for at least 30 minutes.
Using a teaspoon (5 ml), make mini round falafels.
Cook for a few minutes in hot oil. Drain immediately using paper towels.
