Chickpea falafel are a Middle Eastern dish that used to replace meat during the fasting days of the Egyptian Copts. They are tasty legume patties made with chickpeas, or fava beans or beans, chopped and seasoned with spices, onion, garlic, cumin, coriander and then fried.
Chickpea falafel are great to serve as an appetizer or with drinks, or as a vegetarian main course accompanied by sauces, such as egg-free yogurt mayonnaise.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Arabic
Ingredients
- 1 1/2 cups chickpeas (cooked (boiled) or canned)
- 1 onion
- 1 clove garlic
- parsley (fresh)
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1/8 tsp baking soda
- salt
- as needed extra virgin olive oil (for the mixture)
- as needed sunflower oil (for frying)
undefined
Tools
undefined
Preparation
1 – Prepare the legumes, whether they are dried and cooked or canned. Rinse them and drain for a few minutes.
2 – Put all the ingredients, except the oil, in a food processor and blend. Then add the olive oil little by little until you obtain a soft paste that is malleable by hand.
3 – Let the mixture rest for a few minutes, covered. Meanwhile, heat the oil in a frying pan.
4 – With hands slightly moistened with water, take small portions of the mixture and form balls.
5 – Fry the chickpea falafel in the oil, drain them when golden and serve with sauces as desired.
