I discovered falafel by accident and have always had it in my house ever since.
These amazing garbanzo bean or chickpea balls typical of the Middle East, in addition to being very nutritionally rich, are also delicious.
The basic ingredient of falafel is chickpeas, but the wonderful spices and herbs that you add to it enrich its taste.
The good thing about the recipe is that you can freeze the falafel after shaping it and fry it when you need a quick lunch.
As those of you who have been following me for a long time know, falafel is, in addition to chicken nuggets, another ace up my sleeve that I use when I don't have time to make anything specific for lunch or dinner.
I don't fry it in deep oil as it is done according to the original recipe, but in a little oil in a pan and at a low temperature.
Enjoy this wonderful recipe.
Ingredients:
500 g chickpeas or garbanzo bean(dry)
baking soda
2 large red onions (80 g)
a few cloves of garlic
18 g of salt
pepper as desired but not too much
fresh parsley
fresh cilantro if you like
teaspoon ground red pepper in powder
5 g of coriander
5 g cumin
4 spoons of flour
8 spoons of water
half a bag of baking powder (8g)
Preparation
Soak the chickpeas in water with the addition of one teaspoon of baking soda and leave it overnight or for 12 hours.
The next day, rinse the chickpeas and grind them in a blender to get a granular mass like in the video.
You don't need to cook chickpeas.
Also chop red onion, parsley and garlic in a blender.
Add all this to the bowl with the chickpeas.
Also add all the spices, flour, water and baking powder to the bowl.
If possible, grind the spices freshly, because that way they have a much stronger taste and smell.
Mix everything to get a fine and uniform mass.
You can form falafel into balls and fry in deep oil or form into patties and fry in a pan with a little oil.
If you fry them in deep oil, the temperature of the oil should be around 160 °C and fry the falafel for about 5 minutes until it is well browned.
If you fry the falafel in a pan, then do it in a little oil and fry it covered on a low heat.
I shape the rest of the falafel mixture into patties, place them on a flat surface and freeze them that way.
When the patties are frozen, I put them in a plastic bag and store them in the freezer.
When I want to fry frozen falafel, I put it in a hot pan with a little oil directly from the freezer.
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30 ноя 2023
