Translation

Falafel

Falafel

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
500 g Dried Chickpeas
1 Onion
1 slice Garlic
1 pinch Ground Cumin
1 bunch Coriander Leaves
1 pinch Salt
1 pinch Black Pepper
For Frying
1 l Peanut Oil

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
  • Vegan
  • Vegetarian
Cuisine:
  • 35
  • Serves 4
  • Easy

Ingredients

  • For Frying

Directions

Share

Preparing falafel is really very easy and it is practically impossible to make mistakes.
You can serve them as a finger food appetizer or as a second course together with a vegetable side dish.
Do not forget, however, to accompany them to a light sauce like the classic one based on yogurt and mint that enriches every morsel with taste and freshness.
It is a simple dish with a delicate taste that is generally liked also by children.

Steps

1
Done

To prepare falafel, start the evening before, soaking the dried chickpeas in cold water for at least 12 hours.

2
Done
10

Drain and rinse, then dry thoroughly with a clean cloth: they must be perfectly dry at the time of use to ensure a dough of the right consistency (to ensure that they lose any trace of excess water, you can dry them further for 10 minutes in preheated ventilated oven at 100 °).

3
Done

After performing these preliminary operations, place the chickpeas in the mixer together with the onion cut into large pieces. Add the garlic inside the mixer, squeezing it with the appropriate garlic squeezer. Season with cumin, salt and pepper, and operate the blades to reduce the mixture to a pulp.

4
Done
60

Chop the coriander and add it to the dough: it is important to perform this operation separately, and not directly in the mixer with the other ingredients, because in that way the coriander would release too much water wetting excessively the dough. Mix everything well and transfer the mixture into a baking dish, compacting it well with the back of a spoon.
Cover with plastic wrap and place in the fridge to harden for at least 1 hour.

5
Done

After this time, retrieve the dough and form falafel with the appropriate tool or by hand, taking small balls of dough from time to time and crushing them slightly to get the typical shape of felafel.

6
Done

In the pan heat plenty peanuts oil to 170 degrees, and fry a few felafel at a time until golden brown. Pay close attention to the temperature of the oil, which must not exceed that indicated, otherwise the felafels will flake apart. Drain your felafel and allow the excess oil to dry on paper towels. Serve your hot felafel!

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Recipes Selected - Pearl Barley Soup
previous
Pearl barley soup
Recipes Selected - Spaghetti With Cheese and Black Pepper
next
Pasta with Cheese and Black Pepper (Spaghetti Cacio e Pepe)
Recipes Selected - Pearl Barley Soup
previous
Pearl barley soup
Recipes Selected - Spaghetti With Cheese and Black Pepper
next
Pasta with Cheese and Black Pepper (Spaghetti Cacio e Pepe)

Add Your Comment