Falafel (often also known as felafel), patties made from chickpeas or fava beans, originally from Egypt and widespread in the culinary tradition of the Middle East, are slowly conquering US and European markets.
It’s a great alternative to the vegetarian kebab and falafel sandwiches have become a popular street food, ideal for those who want to enjoy something meat free, quick and tasty.
Usually the patties are mashed and served inside pita or arabic bread, with other ingredients such as sesame sauce, tomatoes and cucumbers.
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For those of you that have never tried them or for those who wish to try this great dish at home, here is a recipe for homemade falafel.
Ingredients (for 4-6 people)
- 500 g of dried chickpeas
- 3 or 4 cloves of garlic
- 2 medium onions
- 50 g of fresh parsley
- 1 teaspoon of cumin powder
- ½ teaspoon of baking soda in powder
- extra virgin olive oil
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First, leave the chickpeas to soak for at least 24-36 hours, then drain well. Place in a food processor along with onion, garlic and parsley and blend until you get a soft dough, then add cumin powder, baking soda and salt.
Once mixed together, the dough is left to rest in the fridge for at least half a day.
Then prepare a pan with the oil for frying, and mould your dough into large falafel balls about 5 cm in diameter.
Heat the oil and fry the falafel balls, serve with a side dish of fresh vegetables or a dressing made from yogurt and cucumbers (like Greek tzatziki sauce).
Then you just have to enjoy your falafel: bon appetit!
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