AuthoradminDifficultyIntermediateFalafel is a Middle Eastern hit, balls of legumes crushed with spices and herbs, deep fried: an ideal street food and a snack loved by vegetarians worldwide, hearty, protein-packed, and spicy. The history of falafel dates back to the times of Ancient Egypt - it is believed that it was from there that the dish spread throughout the Middle East. And it became so firmly established in local culinary traditions that, for example, in Israel, it became a symbol of local cuisine.
Traditionally, beans for falafel are ground in a meat grinder to leave a texture - the ball should not contain puree but relatively small or medium crumbs. Then, the comparison with meat will become even more logical. By the way, falafel is an ideal alternative to meat during Orthodox fasts.
Soak the chickpeas overnight. In the morning, drain in a colander and let the water drain - this will take at least half an hour.
Chop the onion, three cloves of garlic and parsley with cilantro.
Blend everything in a blender, adding two tablespoons of lemon juice.
Add rice flour mixed with soda, cumin, hot pepper, and coriander, and pour two tablespoons of water. Mix. If you have time, put the dough in the refrigerator for at least half an hour to make the falafel easier to mold.
For the sauce, thoroughly mix yogurt with tahini, add two tablespoons of lemon juice, crushed garlic clove, and salt. The consistency of the sauce should resemble liquid honey - so add yogurt or tahini if necessary.
With wet hands, form small and very dense pucks from the dough (each weighing about 25 g). Sprinkle them with sesame seeds.
Heat a frying pan with oil to 180 degrees. Fry the falafel for about two minutes on each side. Place on a paper towel to drain off excess oil.
Serve with yoghurt-tahini sauce.
Ingredients
Directions
Soak the chickpeas overnight. In the morning, drain in a colander and let the water drain - this will take at least half an hour.
Chop the onion, three cloves of garlic and parsley with cilantro.
Blend everything in a blender, adding two tablespoons of lemon juice.
Add rice flour mixed with soda, cumin, hot pepper, and coriander, and pour two tablespoons of water. Mix. If you have time, put the dough in the refrigerator for at least half an hour to make the falafel easier to mold.
For the sauce, thoroughly mix yogurt with tahini, add two tablespoons of lemon juice, crushed garlic clove, and salt. The consistency of the sauce should resemble liquid honey - so add yogurt or tahini if necessary.
With wet hands, form small and very dense pucks from the dough (each weighing about 25 g). Sprinkle them with sesame seeds.
Heat a frying pan with oil to 180 degrees. Fry the falafel for about two minutes on each side. Place on a paper towel to drain off excess oil.
Serve with yoghurt-tahini sauce.