Quick and Delicious Falafel Recipe
These deep-fried balls of spiced meshed chickpeas are to be served in pitta bread with Tabbouleh, lettuce and a salad.
Serves 4 to 6
Ingredients for falafel recipe:
225 g/8 oz. chickpeas, soaked
overnight and then Eten cooked until soft
2 pitta breads or 2 slices of dry
1 large onion, coarsely chopped
2 dessertspoons ground cumin
1 teaspoon ground chilli
2 dessertspoons plain flour
1 teaspoon salt
handful of flat-leaf parsley, chopped
sesame seeds, for coating
oil for frying,
Directions for falafel recipe:
1. When you will be interested in cooking the falafel recipe, follow these guidelines. Blend the chickpeas in 2 batches if you do not have a powerful food processor or if is not too big.
2. Reduce the bread to crumbs in the processor, then add the garlic, the onion, the chilli, the cumin, the flour, the salt and the parsley, and blend to a paste.
3. With your food processor still running slowly, add the chickpeas, until it forms a thick paste. Depending on the moisture in the onion, the consistency of this thick paste can vary: if it is too dry, add a small amount of water while blending; if it is too wet, simply make more breadcrumbs and combine.
4. Roll the mixture using your hands into 2.5 cm balls and coat it with sesame seeds. Fry the balls in hot oil until they become crunchy.
5.To make them easier to separate, place ding-film between layers, but only if you are freezing the falafel.