Main
Falafel
- Preparation time
- 50 min
- Servings
- 4 servings
Ingredients
- Chickpeas — to buy300 g secs, trempés 12h
- Onion — to buy1
- Garlic — to buy2 gousses
- Parsley — to buy1 bouquet
- Fresh cilantro — to buy1 bouquet
- Cumin — to buy1 c. à c.
- Graines de coriandre — to buy1 c. à c. moulues
- Bicarbonate de soude — to buy1/2 c. à c.
- Salt — to buy1 c. à c.
- Pepper — to buy1 pincée
- Olive oil — to buypour la friture
- Pita bread — to buypour servir
Preparation
The day before, soak the dried chickpeas in a large bowl of cold water for at least 12 hours: never use already-cooked chickpeas, they would make the mixture too wet and the falafel would fall apart when frying.
Drain the chickpeas well and blend them with the onion, garlic, parsley and coriander until you get a coarse, slightly sandy texture (not a smooth paste).
Add the cumin, ground coriander seeds, baking soda, salt and pepper, and mix well by hand.
Cover and let the mixture rest 30 minutes in the fridge: it will firm up and the falafel will hold together better when cooking.
Shape into walnut-sized balls (or use a falafel scoop), pressing firmly so they don''t fall apart.
Heat the frying oil to 180°C/355°F and fry the falafel in small batches for 3-4 minutes, until golden and crisp on the outside.
Drain on paper towels and serve right away in pita bread with hummus, salad and tahini sauce.