THE falafel I'm a second dish typical of southern cuisine from Arab origins beloved worldwide! It is about the Spiced legume meatballs made with dried chickpeas soaked and shakes with onion, garlic, cumin And parsley, from which we obtain crushed balls ; which as tradition commands, they are fried in boiling oil, where the typical is formed golden crust And Crisp that wraps a soft heart And very fragrant pasty! Excellent alone or accompanied by sauces greedy!
|20 minutes + soaking and resting times||15 minutes||35 minutes|
Quantity for 30 pieces
How to make Falafel
First of all, soak the dried chickpeas in plenty of water for at least 12 – 24 hours.
As you can see, they will be doubled in volume:
Drain and dry them with a cloth.
Then add them in a blender along with the chopped onion. You will need to blend until you get a completely broken down consistency:
Finally add plenty of parsley, cumin, coriander, salt and pepper. Operate and blend again until the mixture is uniform.
Cover with cling film and leave to rest in the fridge for 2 hours (at least 1 hour)
Finally check the consistency, if it is soft, add the chickpea flour or breadcrumbs, otherwise, as in my case, leave the dough like this, add the yeast,
Then mix and make balls with 1/2 tablespoon and then flatten them:
Cook in plenty of hot frying oil in a full large pan (they will have to soak) and cook for 4 – 5 minutes, turning a couple of times
Be careful that the oil must be boiling but constant over medium heat; if it is too strong they will burn on the outside, so monitor carefully!
Drain on absorbent paper and serve immediately hot!
Yours are ready Falafel!
You can cook them on a baking sheet lined with parchment paper, with a drizzle of oil for about 25 minutes in a static oven at 180 °
Better if they are consumed as soon as they are made!