Falafels my love… What a strange statement you might say ! Since my first trip to Israel, I’m addicted to these balls of chickpeas that are eaten in pita bread. On-the-go at the corner of the street, it always ends the hands full of sauce tahina that has trickled… but that is what is good street food !
I’m almost never cooking at home, or even ever, but this is really for the good cause, because the falafels are perfect when they are crispy on the outside and soft on the inside, and baked in the oven never compete never on that level…. but on the jersey it is another debate !!!
For 15-20 falafels Save Print Ingredients
- 250 g chickpeas dry
- 1 small onion
- 3 tablespoons flour of chickpeas
- 1 clove of garlic
- 1/2 bunch of parsley
- A few leaves of coriander
- 1 tbsp of cumin seeds
- 1 tbsp of coriander seeds
- 1/2 teaspoon pepper
- 2 tsp. baking soda
- 3 tbsp water
- 1 teaspoon salt
- 1 litre sunflower oil for frying
- The day before, put to soak the chickpeas in cold water.
- The next day, rinse and drain the chickpeas then place in a blender with the onion, the garlic, the parsley and the coriander and then mix all the finely as possible.
- Once the chickpeas finely chopped, add the spices, bicarbonate, salt, water and flour, stir to get a nice smooth dough (add a little flour if necessary) and thick. Refrigerate 1 hour.
- Heat the oil to 180°.
- Make balls of dough the size of a small golf ball helping you, for example, an ice cream spoon and then plunge them in the oil. Let cook for 4 minutes, turning them at half cooking, they should be golden brown and completely dry to the interior.
Serve in pita bread and serve with sauce, tahina and a few strips of raw onion marinated in olive oil and raw vegetables.