Falafel

My favorite fast-food... homemade.

Ingredients (for approx. 20-25 falafel)

3 cups dried chickpeas

1 large onion

3 cloves of garlic

2 cups fresh parsley leaves

1 cup fresh cilantro leaves

1 teaspoon salt

2 tablespoons ground cumin

1 tablespoon ground coriander

2 tablespoons all-purpose flour*

3 tablespoons of chickpea flour

2 teaspoons baking powder

Vegetable oil (for deep frying)

*Use a different kind of flour for GLUTEN-FREE (chickpea, rice...)

PREPARATION

The day before the preparation of falafel, place the dried chickpeas in a large bowl with cold water for 24 hours.

Once the beans have absorbed the water, the next day, drain and reserve in a bowl (without water).

Cut the onion and garlic in small pieces.

Pour all ingredients, except flour, in a food processor. Grind until you get a crumbly and loose texture.

Add flour and stir well with a spoon.

To fry: use plenty of light olive oil, corn or sunflower oil, over medium-high heat.

To form the falafel, the ideal is to have an aleb falafel! (falafel scoop / spoon / shaping tool).

Otherwise, you can use two tablespoons and shape the dough between them, pressing and giving the desired shape. It is not difficult, just requires a little practice. 

Once formed, drop into the hot oil, carefully, so they don't fall apart.

Fry on one side until golden (few minutes), flip and fry the other side.

Remove from heat and place on paper towel to remove excess oil. 

Place on a plate to serve.

Traditionally, falafel is served with sliced ​​ripe tomato, cucumber, raw onion slices, pickles, and Arabic bread (or "Pita" bread), along with tahini sauce (sesame paste) with garlic and lemon juice.

Lentil Burgers

INGREDIENTS (8-10 burgers)

1 can cooked  black lentils (400g approx.)

1 onion

3 garlic cloves 

1 cup bread crumbs

4 tbsp chickpea flour

3/4 cup soy milk

1 tbsp paprika

1 tbsp oregano

1 tsp ground cumin

1/2 tsp ground black pepper

1tsp salt

Olive oil + sunflower (or corn) oil (for frying)*

*Olive oil will provide good flavor and sunflower/corn oil will make them crispier on the outisde and prevent that they fall apart when frying.

PREPARATION

Put the lentils in a big and tall container.

Mash wish mixer on low speed, only about 4-5 "touches" to crush some of the lentils and leave others whole (you don't want a smooth paste).

Chop the onion very small and add to lentils. Grate the garlic and add.

Add the breadcrumbs, all spices and salt and stir well with a fork. It should have a crumbly texture and rather dry.

In a separate bowl, mix the chickpea flour and soy milk, beating until egg-like texture, maybe a little thicker. Add this mixture to the bowl of lentils and stir well. 

VARIATIONS: You can add to the dough 2 tbsp mustard sauce, different spices (sage, thyme), nuts (walnuts, pistachios, almonds, pine nuts, cashews), herbs (cilantro, basil, oregano)... Improvise!

The burgers should have a solid texture and be compact enough to mold them with your hands and keep the form of a burger. Make them thick, so they don't break when frying.

Place a skillet with about 5 tbsp mild olive oil and about 5 tbsp sunflower or corn oil, on medium heat. When the oil is hot, place the burgers and brown on both sides. 

Once browned on the outside, lower the heat and let it cook inside (it may take 8-10 minutes per side), over low heat, so you don't burn the outside.

Check that they are well done inside using a fork or toothpick and remove from heat. Place on paper towels to drain excess oil, if necessary.