Falafel

Name: Falafel
Total time: 1800 s
Yield: 13 pieces
Ingredients: 1 1/2 cups canned chickpeas (about 300 grams); 3/4 cup chickpea flour (about 100 grams) for the dough; Chickpea flour as needed for coating; 20 grams yeast; 2 cloves garlic; 1/2 onion; 1 tablespoon cumin; 1 teaspoon ground black pepper; Parsley; Cilantro; Salt; Sunflower oil for frying; ---For the sauce:; 2 cloves garlic; Juice of 1/2 lemon; 1 small bunch of mint; 3 Greek-style yogurts; 1/2 cucumber; Salt and pepper

M.E.T.R. (MªElena) @cocinacaseraymas

Málaga

🧄🧅🌱🧆This recipe is a classic that should be in every cookbook. The consumption of these Middle Eastern meatballs has spread so widely that you can find them almost anywhere, or even buy them precooked. The original recipe uses raw chickpeas soaked in water, but I've tried using canned chickpeas and we liked it better.

M.E.T.R. (MªElena) @cocinacaseraymas

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Ingredients

30 minutes plus resting time

13 pieces

1 1/2 cupscanned chickpeas (about 300 grams)
3/4 cupchickpea flour (about 100 grams) for the dough
Chickpea flour as needed for coating
20 gramsyeast
2 clovesgarlic
1/2onion
1 tablespooncumin
1 teaspoonground black pepper
Parsley
Cilantro
Salt
Sunflower oil for frying
---For the sauce:
2 clovesgarlic
Juice of 1/2 lemon
1small bunch of mint
3Greek-style yogurts
1/2cucumber
Salt and pepper

Saved

Steps

30 minutes plus resting time

1

Blend the chickpeas, onion, garlic, parsley, and cilantro, using a small bunch of the herbs.
2

Transfer to a bowl and add the chickpea flour, cumin, and pepper—I used a mix of black and red pepper for a spicy kick—add the yeast and mix everything together. Be generous with the seasonings as they will give the dish its flavor.
3

Once the dough is ready, let it rest, covered, in the refrigerator for about half an hour. This allows the yeast to work and makes the mixture fluffier.
4

After resting, use a spoon to take portions of the dough, shape them into balls, flatten them, and coat them in chickpea flour.
5

Heat a pan with oil and when it's hot, fry the portions, letting them rest on paper towels to absorb excess oil.
6

And there you have it.
7

It's common to serve it with yogurt sauce, which we make by mixing all the sauce ingredients together.
8

And it's ready to enjoy.