Do you admit that when you prepare something truly delicious and someone tells you that you should open a shop, it warms your heart? It's absolutely true, and you'll be hearing it long after you've made this perfect falafel recipe!
They're crispy on the outside, soft and savory on the inside, and have a secret spice that gives them a delicious flavor. I've replaced the traditional, rather bulky falafel ball maker with another excellent method that's much easier to use.
Quantity: approximately 50-60 small balls or 40-30 medium ones
Ingredients:
1/2 kg of dried chickpeas soaked for at least 12 hours in 1 + 1/2 liters of water (6 cups) and 1 tablespoon of baking soda powder (cover the bowl)
1 packet of coriander
1 large chopped onion
5 cloves of chopped garlic
1 tablespoon of cumin
1 teaspoon of marakoff soup
2 teaspoons of salt
1/2 teaspoon of black pepper
1/4 cup of water (250 ml)
1 teaspoon of baking powder
1 teaspoon of baking soda
Preparation:
1 – Drain the chickpeas from the soaking water and rinse lightly.
2- Put the chickpeas in a food processor and add the coriander, garlic, onion, cumin, salt, black pepper and half the amount of water.
3- Incorporate the legumes until a very crumbly and moist mixture forms, neither too thin nor too grainy. Open the food processor from time to time and bring the dough that sticks to the sides towards the center so that the mixture is evenly combined.
4 – Check the mixture, if you can make a ball without breaking it, otherwise add a little more water and continue to grind a little more.
5- Transfer the mixture to a bowl. Up to this point, you can prepare it in advance and store it in the refrigerator (up to one day) or freezer (up to one month) in a ziplock bag or sealed container.
6 – Add the baking powder and bicarbonate to the mixture and mix well.
7 – Meanwhile, begin heating the oil to a little more than halfway up the sides of a non-stick pan. Heat to a temperature of 170 degrees Celsius. Not too hot and not too cold.
8 – Using a small 3.5 cm (1.5 inch) ice cream scoop, form balls and fry them until browned on one side. Turn them over and fry until golden brown on the other side, about 1 1/2 minutes per side. Line a tray with paper towels. Don't put too many balls in the tray so they don't fill up with oil.
9 – Serve immediately in a warm pita, with a white cabbage salad, fried eggplant and liquid tahini.
Variants:
For spicy falafels, you can add 1 hot green pepper to the food processor. .
For greener falafels, you can add another packet of coriander or parsley to the food processor.
For more yellow falafel, you can add half a teaspoon of turmeric and half a tablespoon of marakoff.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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