Today I will show you the recipe for crispy from the outside and pleasantly soft inside falafels. Check how to do it!
Falafel is one of those vege dishes that enchant with the richness of aromas and surprises with consistency. Ever since I tried the original, I've always wanted to learn how to prepare these crunchy balls at home.
Before I learned how to do it, I failed three times! :)
The first time they just melted when I threw them on the oil, after the second they became a foam, and the third time I hit it almost perfectly! :)
The secret is chickpeas, which must be soaked, but it can not be wet. I know it sounds weird, but that's the way it is. :)
Since I found a way for chickpeas, the rest has become very simple.
I call falafels a vege nuggets and prepare them quite often, becouse It's a delicious and healthy snack, which can be done a lot at a one time!
That's why it's perfect for a party or movie evening.
In addition, I put a recipe for a quick, simple and fresh dip that perfectly animates the whole dish. :)
INGREDIENTS
FALAFELS
- 350g of dry chickpeas
- 1 medium onion
- 1 large clove of garlic
- 2 tablespoons of chopped parsley
- 1 teaspoon of grated ginger
- ⅓ chopped chilli pepper (can be skiped)
- 1 tablespoon of flour (wheat or rice)
- 1 teaspoon of soda (can be skiped)
- 1 and ½ teaspoon of cumin
- 1 teaspoon of freshly ground pepper
- ⅓ teaspoons of cinnamon
- ⅓ teaspoon of cardamom
- ⅓ teaspoon nutmeg
- ⅓ teaspoon of ground coriander
- 1 and ½ teaspoons of salt
LIMON DIP
- 200g thick yogurt (preferably Greek)
- 1 teaspoon of lime grated skin
- 2 tablespoons of lime juice
- 2 teaspoons of mustard
- 3 teaspoons of honey
- pinch of salt
PREPARATION
- Peel the Chickpeas with water and soak at least overnight.
- Drain the soaked chickpeas and transfer to a deep plate lined with paper towels. We cover with another towels and dry thoroughly. We leave wrapped for 5 minutes.
- And now the whole secret for perfect falafels! We set the large frying pan on medium heat and heat up quite a lot. Put chickpeas into the hot pan and stir for 2-3 minutes with vigorous stirring. The idea is to get rid of water and to get more flavor from chickpeas.
- Put the Chickpeas from the pan into the larger bowl and add the spices immediately - this will "conquer" their taste. So add the cumin, pepper, salt, cinnamon, cardamom, nut and coriander to the bowl. Blend everything to a smooth mass.
- Cut onion, garlic and chilli pepper into small cubes and add to chickpeas and blend it again.
- Add the flour, baking soda, finely chopped parsley, and then mix the whole with a wooden spoon or hands to combine the ingredients.
- We make balls of the size of walnut from the mass, slightly flatten them and put on a plate. Cover with foil and put in the fridge for a minimum of one hour.
- In the meantime, we will prepare a dip.
We grind lime skin on the fine mesh grater and translate it into a bowl. Add yogurt, honey, mustard, lime juice and salt. Mix everything to combine the ingredients. Cover with foil, put in the fridge and it’s done. - Pour the oil into a pan to a height of about 3 cm and warm up well on medium heat.
- Put the falafels in the pan just after being removed from the fridge. Fry it for 3 minutes and try not to move them at this time. Turn around, fry for another 2 minutes, put on paper towels and it's ready!
I hope that from today you will start preparing homemade falafels and you will love this delicious, vege snack!
How do you like it? :)
I wish you a magical day!
@Foodini 🌶