Falafel

Last week i went to a Lebanese restaurant and i ate Falafel “meat” balls. Since i’m a declared carnivore, and think that life wouldn’t be the same without meat, i couldn’t believe my tongue that meatless chickpeas balls could be so delicious and savory. So i decided to make my own Falafel.

This recipe comes from oriental cuisines and it has become a very popular dish all over the world, especially among vegetarians.

Some Falafel recipes include an egg to bind the mixture. I decided to make a vegetarian Falafel so i didn’t add any eggs.

Falafel

By July 21, 2014

 

You should be able to find chickpeas very easily in your local grocery store.

Chickpeas are kind of similar to dry beans so the beans are very hard. Before cooking you should leave the chickpeas in water to soak over night, or boil them. Even after a hole night of soaking the beans remain pretty rough. If you want to know when your chickpeas are ready to be used, simply taste a bean. If you can chew it easily it means it stayed long enough in water

From chickpeas you can make Hummus, a super simple recipe which i am going to post soon.

  • Prep Time : 01h 10min
  • Cook Time : 20 minutes
  • Rating 5 stars - based on 1 review(s)
  • Yield : 6
  • Allergens :

Ingredients

Instructions

  • Roughly chop the green onion and parsley. Add them over the drained chickpeas.

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  • Put the mixture in a food processor and blend until very crumbly. I used a hand blender so after the blending process i took a break and started picking all the chickpeas that flew all over the kitchen.

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  • Add over the mixture mashed garlic and spices. Taste to see if it has enough spices.

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  • Add two tablespoons of flour and mix. Test to see if you can make the balls. If the mixture seems too loose add more flour.

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  • Put the mixture in the fridge for one hour.
  • After that, using your hands, form small, flat "meat" balls.

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  • Fry them in heated oil, on both sides, until brownish.

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  • Let them cool a bit and serve them warm.

Enjoy your meal!

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