En Bezzia We have prepared falafel up to four times. This preparation so popular in the middle east made from crushed chickpeas, it admits many versions. So much so that on our pages you will find proposals with beets or with spinach, Among others.
The falafel at hand, however, is simple. It is flavored, yes, with numerous spices, including turmeric. Preparing it is child's play and even they can participate in the process. To do so, you will only have to be proactive and soak the chickpeas 24 hours before.
Yes, this is not a recipe that can be improvised. The falafel is prepared with raw chickpeas soaked and you can't take shortcuts. Making the dough, preparing the croquettes and frying them, however, will take much less time. You can serve the falafel as a starter or as a main dish, accompanied by a salad and a yogurt or tahini sauce.
Ingredients for 10-12 falafel
- 125 g. raw chickpeas (soaked for 24 hours)
- 1 garlic clove
- 1/2 white onion
- 25 g. fresh parsley
- 1 / 2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- Pinch of pepper
- 1/2 teaspoon of baking powder
- 1 tablespoon whole spelled flour
- Virgin olive oil for frying
Step by step
- Crush the chickpeas without actually turning them into a puree and reserve. Ideally, there are small pieces left that will later be noticeable when biting.
- In another container, grind the rest very finely of ingredients: garlic, onion, parsley, salt, cumin, turmeric and pepper.
- Next, mix this dough with the crushed chickpeas, yeast and spelled flour. You will achieve a wet dough.
- Let the dough rest for an hour or two at least in the fridge.
- Then, with your hands, form balls with the dough. Once they are well formed, flatten them slightly and reserve them on a plate or tray.
- Fry the falafel in plenty of hot oil, so that it is golden brown on all sides.
- Serve with a salad and / or your favorite sauce.