Falafel

Name: Falafel
Total time: 40 min
Yield: 4
Cuisine: Levantine
Ingredients: 330 g Dried chickpeas, soaked overnight (NOT cooked); 1/2 + 3 cloves Onion, garlic; 45 g Parsley and cilantro; spice mix Cumin, coriander, baking soda; as needed Oil for deep-frying

Crisp deep-fried fritters of ground soaked chickpeas, herbs and spice — green and fluffy inside, crunchy outside.

Источник

Автор рецепта Levantine tradition · 🏺 Традиционное

Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.

Справка в Википедии ↗

Смотри, как это готовят · 3 видео

The Cooking Foodie Refika's Kitchen Mattia Moleri

⏱ 40 мин🍽 4 порций🔥 330 ккал🇱🇧 Ливан

ВеганскоеВегетарианскоеБез молочногоХаляль

Ингредиенты

Порции

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Приготовление

Use chickpeas that have only been soaked, never cooked — cooked ones will fall apart in the oil.
Grind the drained chickpeas with the onion, garlic and herbs to a coarse, sandy paste.
Season with cumin, coriander and salt, then chill the mix so it firms up.
Stir in a little baking soda just before frying for a lighter texture, then shape into small balls or patties.
Deep-fry at 175°C (350°F) until deep golden brown and crisp.
Drain and serve hot in flatbread with tahini sauce, salad and pickles.