Simple falafel recipe
Now the small, crunchy balls have become so popular in Germany that they need hardly an idea. Yes, Falafel, we find in every snack, where it offers Oriental specialties. Today we have very traditional thought and would give the original falafel recipe as a base. What is actually behind this tidbit? It is assumed that falafel comes originally from Egypt. Specifically the Coptic Christians should have invented it, as they searched for a meat-free alternative for lent.
Chickpeas are also very low in calories and healthy
In its traditional form, falafel is completely vegan and very healthy. It’s a food that is very low in calories, yet has a high protein content. In any falafel recipe, the chickpeas are the main ingredient. Prefer more raw chickpeas, which allow to soak overnight. These can contain way too much water and will make your falafel too mushy and soft. Falafel is usually served with humus and sesame sauce. This desire to get pickled or fried vegetables, fresh herbs, as well as the thin flatbread, pita. If you generally do not want bread, you can get free a Falafelteller.
Sesame fits just perfectly to the falafel
Or dare and prepare your own falafel according to traditional art. Here, even the basic falafel comes recipe.
Traditional falafel recipe
Ingredients for about 30 falafel balls:
2 cups dry, raw chickpeas
1 small onion, coarsely chopped
1/4 cup chopped fresh parsley
3-5 cloves of garlic
1 1/2 TBSP flour
1 3/4 tsp salt
2 tsp cumin
1 tsp of ground coriander
1/4 tsp of black pepper
1/4 TSP cayenne pepper
Pinch of ground cardamom
Vegetable oil for frying your choice
You can round off your falafel with fresh herbs
How is it done:
As preparation soak the chickpeas in cold water overnight. The next day, you will have almost double the amount of chickpeas, i.e. about 4 to 5 cups.
Pour away the water and rinse the chickpeas. Then type this in the food processor along with the onion, the garlic cloves, parsley, the flour, the cumin, the coriander, black pepper, cayenne pepper and the cardamom. Let all be pürriert these ingredients in the food processor until it forms a smooth but grainy mass. Also a bit further, you can mix desire until a paste is formed rather. Don’t overdo it with the consistency, you would get but not humus, or?
Quickly and easily mix it in the food processor
Find the perfect consistency!
Then fill to the chickpeas ground into a deep Bowl, cover them and put them in the fridge for about 1-2 hours. You can give soda to optional 2 tsp cooled down to make the whole thing more airy.
The secret hidden in the chickpeas mix
Give vegetable oil in a large frying pan. The oil level should be about 3-4 cm. Heat on medium-level and form falafel balls during this time. Frying them one at a time on all sides, until they are nicely golden brown.
Normally it takes about 2-3 minutes per page
Then take out the balls with a strainer spoon from pan
Leave all on paper towels for a few minutes, so they make the other fat
Serve warm and fresh.
A tasty falafel sandwich with crunchy salad and PITA as a light meal