Main Course

Classic Falafel

Name: Classic Falafel
Prep time: 30 min
Cook time: 20 min
Total time: 6 h 50 min
Yield: 4 racions
Cuisine: middle_eastern, israeli
Ingredients: 250 g dried chickpea soaked overnight; 0,5 u yellow onion roughly chopped; 0,5 tassa fresh parsley roughly chopped; 0,5 tassa fresh cilantro roughly chopped; 3 gra garlic peeled; 2 cs all-purpose flour; 1 ct baking powder; 1 ct ground cumin; 1 ct ground coriander; 1 ct salt; 0,5 ct black pepper; 4 tassa vegetable oil for frying

These crispy falafel are made from ground chickpeas and herbs, then fried until golden brown. They are perfect served in pita bread with fresh vegetables and tahini sauce.

Una recepta original de Forkin

Temps total: 6 h 50 min
Racions: 4
Dificultat: Mitjana
Per ració: 497 kcal

VeganaVegetariana

Informació sobre al·lèrgens: pot contenir gluten. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

250 gdried chickpea, soaked overnight
0,5 uyellow onion, roughly chopped
0,5 tassafresh parsley, roughly chopped
0,5 tassafresh cilantro, roughly chopped
3 gragarlic, peeled
2 csall-purpose flour
1 ctbaking powder
1 ctground cumin
1 ctground coriander
1 ctsalt
0,5 ctblack pepper
4 tassavegetable oil, for frying

Estris

food processor · deep pot · slotted spoon · wire rack · large bowl · kitchen towel

Elaboració

Pas a pas

1
Place the dried chickpeas in a large bowl and cover with plenty of cold water; let them soak overnight for at least 12 hours.
Nota de cuina: Ensure the chickpeas are fully submerged, as they will expand significantly.
2
Drain the soaked chickpeas thoroughly and pat them dry with a clean kitchen towel.
Uns 5 min
Nota de cuina: Excess moisture can make the falafel mixture too wet.
3
Combine the drained chickpeas, yellow onion, fresh parsley, fresh cilantro, and garlic in a food processor.
Uns 2 min
4
Pulse the mixture until it is finely ground but still has some texture, not a smooth paste.
Uns 3 min
Nota de cuina: Do not over-process, as this can make the falafel dense.
5
Transfer the mixture to a large bowl and stir in the all-purpose flour, baking powder, ground cumin, ground coriander, salt, and black pepper.
Uns 2 min
6
Mix everything well until thoroughly combined.
Uns 1 min
Nota de cuina: You can use your hands to ensure an even distribution of spices.
7
Cover the bowl and refrigerate the falafel mixture for at least 1 hour, or up to 4 hours, to allow the flavors to meld and the mixture to firm up.
Uns 1 h
Nota de cuina: This step helps prevent the falafel from crumbling during frying.
8
Heat the vegetable oil in a deep pot or Dutch oven to 175°C (350°F).
Uns 10 min
Nota de cuina: Use a thermometer to ensure the oil maintains a consistent temperature.
9
Form the falafel mixture into small balls or patties, about 3-4 cm in diameter, using your hands or a falafel scoop.
Uns 5 min
Nota de cuina: Do not pack them too tightly.
10
Carefully lower a few falafel into the hot oil, ensuring not to overcrowd the pot.
Uns 1 min
Nota de cuina: Frying in batches helps maintain the oil temperature.
11
Fry the falafel for 3-5 minutes, turning occasionally, until they are deep golden brown and cooked through.
Uns 15 min
12
Remove the falafel with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Uns 1 min
13
Repeat with the remaining falafel mixture until all are fried.
14
Serve hot with your favorite accompaniments.

Per ració

Nutrició

65%Puntuació

Calories: 496,8kcal
Proteïnes: 13,2g
Hidrats de carboni: 46,2g
Greixos: 30,3g
Fibra: 11,9g
Sucre: 8,2g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover falafel in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat falafel in an oven or air fryer at 180°C (350°F) until crispy and warmed through.