Alright, my culinary comrades, strap in because we’re diving headfirst into the whimsical world of Born’s kitchen with a falafel recipe that’s as legendary as my midnight snack raids. This isn’t just any falafel recipe; it’s a ticket to a taste bud fiesta, Born style. So, don your aprons, and let’s get cracking, or should I say frying!

Ingredients for about 1.5 kg of Falafel Mixture –
Yes, that’s 60-70 balls of happiness!!!

• 21 oz of dry chickpeas (Imagine, that’s about 1.3 pounds or 600 grams of pure potential.)
• A bunch of fresh parsley (The green is so lush, it could make a salad blush.)
• A bunch of fresh cilantro (Because what’s life without a little extra flavor?)
• 2 onions (The unsung heroes of the culinary world.)
• 10 cloves of garlic (Because we’re making falafel, not vampire repellent.)
• Half a green hot pepper (A spicy sneak attack for your mouth.)
• ¼ cup of water (60 ml of H2O’s finest.)

Spice Squad:

• 1.06 oz of ground cumin (That’s about 2 tablespoons of the magic dust.)
• 0.71 oz of sesame seeds (Let’s get seedy but in the culinary sense.)
• 0.71 oz of ground dry cilantro (Because we double dip on cilantro here.)
• 0.35 oz of baking powder (The puff daddy of the falafel world.)
• 1.06 oz of salt (Two tablespoons of the sea’s finest.)
• 1 flat teaspoon of baking soda (The unsung hero of crunch.)

Preparation Method:

1. The Chickpea Spa Day: Rinse those chickpeas, soak them in water, and let them chill in the fridge for about 12 hours. They’re not just soaking; they’re meditating on the flavor to come.
2. The Great Escape: After their chill session, drain and rinse the chickpeas. They should be feeling pretty zen by now.
3. The Mixer: Time to get grinding! Throw the chickpeas in a meat grinder with the parsley, cilantro, onions, garlic, and hot pepper. It’s like a party in the grinder, and everyone’s invited.
4. The Spice Drop: Add the spices and water (don’t forget the baking soda) and mix it like you’re DJing at the hottest club in town.
5. The Roll Out: Form that spicy mix into balls. Think of it as making tiny globes of joy that are about to take a hot oil bath.
6. The Fry-Hard: Deep fry these bad boys in oil. We’re looking for golden perfection, a crispy shell with a heart of green.

And there you have it, folks, Born’s Amazing Falafel Recipe—where cooking meets comedy, and every bite is a punchline. Remember, the secret ingredient is always a sprinkle of laughter. Now go forth and fry my fearless foodies, and let’s make those kitchens roar with laughter and sizzle with deliciousness!

Let me know how this falafel recipe turned out for you back home in the comments below, and feel free to share it!