The falafel It is a crushed mixture of chickpeas hydrated in water with onion, garlic and different herbs and spices. This dough is rolled, deep-fried in oil and generally served with pita bread and yogurt sauce. It is a perfect recipe for vegans, vegetarians and celiacs (beware of chemical yeast), imported from the Middle East, very nutritious, healthy and tasty.
In its preparation it is necessary to use hydrated dried chickpeas, it is not worth using cooked chickpeas. It is important to remember to soak them 24 hours before and drain and dry them well when preparing the recipe. This is the only science you have to do homemade falafel, the rest is a matter of sewing, singing and, of course, enjoying. An easy and delicious recipe.
We soak the chickpeas for 24 hours before making the recipe. After this time we drain them and dry them well so that no water remains. We introduce the hydrated chickpeas in the glass of a food processor or a powerful mixer together with the garlic clove, the onion, the coriander and parsley leaves and the ground cumin. We grind.
Next we add the chickpea flour, reserving a couple of tablespoons To cover the base of a source, the chemical yeast and season to taste. We grind again until we obtain a homogeneous mixture. Let the dough rest, in the fridge, for 30 minutes.
We form small walnut-sized balls and we place them in the source with the chickpea flour while we lightly coat them. Heat plenty of oil in a frying pan and fry over medium-high heat, turning so that they brown equally on both sides. Remove to a plate with absorbent paper and let drain a couple of minutes before serving.
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With what to accompany the homemade falafel
To the homemade falafel A yogurt sauce, like tzatziki, and a salad of green leaves are great for it. In many Middle Eastern countries it is served inside pita bread with these accompaniments and is eaten as a sandwich. It is delicious and very refreshing, perfect to accompany a very cold beer.
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