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...)
*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.
