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Falafel

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Falafel

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Ngaahi me'a

Liliu 'a e Servings:
500 l ʻOku to pisi momoa
1 Onioni kuo 'osi
1 konga pe ia Garlic
1 e kau uitou Miniti ʻe kelekele ʻi he
1 bunch Coriander Leaves
1 e kau uitou Soleki
1 e kau uitou Pepa 'uli'uli
For Frying
1 l Lolo pinati

Faka'ilonga'i 'a e founga ko 'eni

'Oku fie ma'u ke hu ki loto pe lesisita ki he me'a faka'ilonga tohi/manako fiemalie ko 'eni.

Ngaahi fotunga:
  • Vegan
  • Vegetarian
Cuisine:
  • 35
  • 'Oku hoko 'a e 4
  • Faingofua

Ngaahi me'a

  • 500 l ʻOku to pisi momoa
  • 1 Onioni kuo 'osi
  • 1 konga pe ia Garlic
  • 1 e kau uitou Miniti ʻe kelekele ʻi he
  • 1 bunch Coriander Leaves
  • 1 e kau uitou Soleki
  • 1 e kau uitou Pepa 'uli'uli

  • For Frying

  • 1 l Lolo pinati

Ngaahi fakahinohino

Vahevahe

'Oku faingofua mo'oni 'a e teuteu 'a e falafel pea 'oku faingata'a hono fai ha ngaahi fehalaaki.
'E lava ke ke tokoni kiate kinautolu ko ha appetizer ki he me'akai fo'i tuhu pe ko ha kalasi ua fakataha mo ha ngaahi ipu tafa'aki vesitapolo.
'Oua na'a ngalo, Ka neongo ia, ke 'alu mo kinautolu ki he ha hono kelevi maama hange ko e fungani makatu'unga e iokati mo mini 'e fakakoloa'i ai 'a kotoa ia 'i he 'ahi'ahi'i hono ifo mo e freshness.
Ko e ha ipu faingofua mo 'ahi'ahi'i pelepelengesi ia 'oku meimei ke sai'ia foki 'e he fanau.

Ngaahi sitepu

1
Fai 'e

To prepare falafel, start the evening before, soaking the dried chickpeas in cold water for at least 12 houa 'e.
2
Fai 'e
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
Fai 'e

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, masima mo e pepa, and operate the blades to reduce the mixture to a pulp.
4
Fai 'e
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 houa ʻe.

5
Fai 'e

Hili e taimi ko 'eni, 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
Fai 'e

In the pan heat plenty peanuts oil to 170 mata'itohi, 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!

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