Falafel

meal traditional recipe

INFO

An excellent recipe.

Details

Ingredients

Ingredients Falafel

• 1 Can (cup) of Chickpeas
• 1/2 Large onion, roughly chopped
• 2 Tablespoon of finely chopped parsley
• 2 Tablespoon of finely chopped cilantro
• 1 Teaspoon of Salt
• 1/2 Teaspoon of Pepper
• 1/2-1 Teaspoon of Hot Red Chili Pepper
• 4 Cloves of Garlic
• 1 Teaspoon of Cumin
• 1 Teaspoon of Baking Soda
• About 6 Tablespoon of Flour
• Vegetable Oil for frying

Ingredients Sandwich

• 1 Tomatoe chopped
• 1/2 of Onion chopped
• Some sprouts
• Some lettuce
• Tahina Sauce
• Pita Bread
• Optional
  Chili Sauce

Method

Method Falafel

1. Open the can of chickpeas and drain
2. Place the drained - uncooked - chickpeas and the onions in the bowl of a food processor
3. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin
4. Process until blended but do not pureed
5. Add the baking powder and the flour and blend a tad more
6. The mix should not stick to your hand, if it does add a tad of flour
7. Place in a bowl, cover and refrigerate for a couple of hours (30 minutes ok if you are in a hurry)
8. Take your frier out, and eat the vegetable oil (like for fries) to 375 F
9. In the meantime, form small walnut size balls using the chickpeas mix, if it stick use a tad of flour
10. Place the balls (by 6) into the hot oil for about 3 minutes (you can try 1 ball first, if it falls apart, add some flour)
11. Usually you need to turn the balls after 2-3 minutes to cook the other side, then cook another 2-3 minutes until golden brown
12. Take the falafel out and dry on paper towel

Method Sandwich

1. Mince the onion
2. Mince the tomatoes
3. Open the pita
4. Spread the Tahini sauce inside the pita
5. Spread the Chili sauce inside the pita
6. Place the 2-3 falafel inside the pita, add tomatoes, onions, sprout and letuce

Note: If you do not find Tahini sauce, you can make it using: 1/2 cup of plain yogurt, 1/2 cup tahini paste, the juice of 1/2 lemon, 1 large clove minced garlic, 1/4 tsp ground cumin.

Quick View

Traditional
Serve	4
Preparation Time	30 mn + 4 h
Cooking Time	3-10 mn
Temperature
Authors	Pascal Crausaz
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