Hey there Masset Chefs!
I love me some falafels! All crispy and golden brown from the outside yet so tender on the inside, they are the perfect salty addition to your Iftar! What are falafels? I would describe them as mouth watering and off the hook "dumplings" of spices and chickpeas from the Middle East. Yes, that's how delicious they are. Honestly.They are sometimes made of beans or with a mixture of beans and chickpeas, depends on the taste and what you want to go for. In this recipe, we are just using chickpeas to keep the authenticity of the recipe and of the region.
INGREDIENTS
170 g dry chickpeas (please DO NOT get the canned ones! You will regret it!)
1 clove of garlic
15 g of flat parsley
15 g coriander
1/4 onion
1 tablespoon Harira
1 teaspoon Mechoui
1 tablespoon 7-Herbs
1/2 teaspoon of yeast (or baking powder)
2 teaspoons Curry-ous
1/2 teaspoon of Safara
1 tablespoon of water
Vegetable oil
Salt and Pepper for taste
Can go with:
Salad
Tomatoes
Cucumber
Hummus
Tzatziki Sauce
PREPARATION
Start by soaking the chickpeas in 500 ml of water and leave it overnight, or at least 3-4 hours. Drain them, then blend them for 30 seconds, until they are finely chopped. You don't need to have them completely blended. Add the onion, the garlic, the parsley, coriander, Curry-Ous, yeast or the baking powder, and the water. Season with Safara, 7-Herbs, Harira, Mechoui, add salt and pepper for taste and mix for 10 sec. or until the mixture forms a coarse paste. Now, cover and leave it for 30 minutes.
Take several tablespoons of dough and shape the meatballs by hand. Remove excess liquid by pressing. Pour the vegetable oil in a pan up to one third of its height and heat it to 180 ° C. To control the temperature, dip a piece of bread in the oil: it must brown in 15 seconds. Gently dip the dough balls into the oil. Fry the falafels 3 to 4mn several times. When the falafels are golden brown, you can remove them with a large skimmer. Drain them thoroughly.
In addition to the tzaziki sauce, you can serve them with a side of salad with tomatoes and cucumber, topped with some olive oil or lime vinaigrette!
Note: One thing about cooking during Ramadan is not being able to taste the food. So please, do not make the mistake of not salting your falafels like I did once. Trust me, this is the worst thing that can happen to you after a whole day without eating/drinking, brk!
As usual, make sure to let us know how it went.
Bon Appetit,
Aby
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