How to make falafel at home: the original recipe of Israeli traction and the most popular variants. The best recipes for making falafel at home.
THEfalafelare a typical Middle Eastern dish, consist ofmeatballs with legumesspiced and fried. There is no shortage of baked variants, enriched with seeds and the western version that sees an addition of meat and cheese. THEfalafelthey are particularly widespread in Israel, in the territoryadministered by the Palestinian Authorityand in Egypt.
THEfalafelthey can be prepared with legume flours or legumes reduced to pulp, they can also be prepared with a single legume or with mixtures of legumes such as broad beans, chickpeas and beans. Legumes are seasoned with spices such as cumin and coriander and flavored with onion and garlic.
How to make Falafel, the traditional recipe
The original recipe of the Egyptian tradition sees ifalafelprepared with broad beans. Raw beans, peeled, must be left to soak in water for one night. Finely chop the broad beans and add the spices with a pinch of salt. With the resulting mush, meatballs are formed to be fried in boiling oil.
To prevent the dough from crumbling, add eggs or chickpea flour. The original recipe of the Egyptian tradition does not involve any breading, however, to make the falafel crispier, we advise you to bread them in breadcrumbs, perhaps homemade from stale bread. Even more crunchiness and body can be obtained with coarse corn flour to which you can add sesame seeds and bean curd.
Traditionally, ifalafelof broad beans are served withHummus, a cream of chickpeas typical of the Middle East. In some locations ifalafelthey are served with yogurt or other vegetables such as tomatoes and cucumbers. They can be accompanied by Arab bread (which we Westerners call "Greek pita") and vegetable creams. The important thing is to consume them freshly made because cold or heated they lose their fragrance and crunchiness.
How to make chickpea falafel
Here in Italy i are very popularchickpea falafel. Also in this case they can be the filling of a pita and can be accompanied by yogurt or vegetable creams. Strongly recommended is to combine thechickpea falafelwith thaini sauce(also known as thaina or thain), it is a cream based on sesame seeds easily available in the ethnic department of stores specialized in the purchase and sale of organic products.
To prepare 15 chickpea falafel do you need:
- 250 grams of dried chickpeas
- 2 tablespoons of chopped parsley
- chickpea flour or breadcrumbs
- extra virgin olive oil
- 1 clove of garlic
- 1/2 tablespoon of cumin powder
- 1/2 onion
- salt and pepper to taste
Also in this case it will be necessary to leave the chickpeas to soak for 24 hours. Remember to replace the soaking water after the first 12 hours. The chickpeas must not undergo any preliminary cooking. Finely chop the chickpeas using a kitchen mixer, add onion, garlic, parsley, cumin and extra virgin olive oil to mix everything.
As soon as you get a homogeneous mixture you can adjust with salt and pepper and form the meatballs. After obtaining the classic spherical shape you can bread the mixture with chickpea flour, breadcrumbs or yellow corn flour. Also in this case, you can add sesame seeds to the breading.
To make the mixture more workable, before forming the meatballs you can let the chickpea mix rest for a couple of hours in the upper part of the refrigerator.
Continue with the frying of the meatballs obtained, remove each individual meatball when the surface is golden brown.
As anticipated in the introduction, in addition to frying it is possible to preparefalafelwith baking. In this case you can preheat the oven to 180 ° C and bake for about 20 - 25 minutes.