This is Anders way of making falaffels.
All ingredients except salt and water should be organic.
400 g of dry chickpeas
1 l of cold vater
1 onion (100 g)
3 pieces of garlic or more
25 g of fresh coriander (or ground, but fresh is better)
1 cl of youghurt
30 g of rye flour
1 egg slightly beaten
oil for frying
Soak the chickpeas in the water for minimum 8 hours. Throw the water away.
Mince the chickpeas, garlic, coriander. Mix with youghurt, rye flour and egg. (if you dont have rye flour, then leave it out).
Put the oil on a frying pan and heat to medium-high temperature. Make small balls using a teaspoon out of the chickpea mix and fry them on three sides until golden brown.
Eat them with salsa or Tzatziki or use them as replacement for meatballs.
You can make fish meatballs using this recipee, by changing the soaked checkpeas with fish.
For a variation add 100 g of graded/minched carrot or beetroot