1 1/2 cups dried chickpeas, soaked in cold water overnight and drained
1 onion, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1/4 bunch fresh parsley
1/4 bunch fresh cilantro
2/3 cup olive oil
2 tablespoons ghee or butter
2 onions, minced
1 clove garlic, minced
1 teaspoon garam masala
1/2 teaspoon cayenne pepper (or to taste)
3 cups tomato passata
1/3 cup heavy cream
1/4 teaspoon salt
Preheat the oven to 350 degrees Fahrenheit.
Place the chickpeas, onion, garlic, cumin, salt, coriander, turmeric, black pepper, parsley and cilantro in the bowl of a food processor. Pulse, drizzling in the oil, until the mixture is homogenous but still slightly chunky.
Remove from the food processor and form into individual balls. You should have about 20.
Place on a baking sheet and bake for about 20 minutes, turning once so that they become evenly golden brown. Set aside.
Heat the ghee or butter in a pan, and add the onions. Sauté for about 57 minutes, until translucent, then add the garlic, garam masala and cayenne pepper. Cook until fragrant, about 1 minute, then add the passata.
Bring to a simmer and cook for about 510 minutes, or until slightly thickened. Add the cream, season to taste with salt, and stir well to combine. Add the falafel and cook for another 5 minutes, until just heated through. Serve alone or over rice.
