Falafel

Name: Falafel
Total time: 2700 s
Yield: 6-serving
Cuisine: Indian
Ingredients: 400 g chickpeas garbanzo beans dry /; 1 onion big , roughly chopped; 1/2 cup parsley chopped fresh; 1/2 cup coriander chopped fresh; 5 cloves garlic; 1 tsp salt; 1 tsp cumin; black pepper fresh grounded; Pinch cardamon ground; Vegetable oil for frying

Kouni @cook_7823764

Czech republic

Falafel I don't have to introduce too much, as it is worldwide known meal. Traditionally it is served in Arabic countries and its main ingredient is chickpeas. I have tried it several times already, but not very succesfully. Eventhough I didn't stop trying and searching until I found this very detailed description http://toriavey.com/toris-kitchen/2011/01/falafel/. I have little bit changed the recipe, but it was great anyways. I have served it with hummus, guacamole, homemade tomato sauce and homemade tortillas. I will publish these recipes later on here.

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Ingredients

45 mins

6-serving

400 gchickpeas garbanzo beans dry /
1onion big , roughly chopped
1/2 cupparsley chopped fresh
1/2 cupcoriander chopped fresh
5 clovesgarlic
1 tspsalt
1 tspcumin
black pepper fresh grounded
Pinchcardamon ground
Vegetable oil for frying

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Steps

45 mins

1

Cover the chickpeas with plenty of water and let them soak overnight (or 12 hours at least). I even left them sprout for 3 days, falafel was great of it and it sticked well together. In case you decide to sprout the cickpeas, rinse the water next day, let it in colander or bowl and pour and drain water over it at least twice a day until you use it.
2

When chickpeas is ready, just mix it with onion and garlic well, until smooth but still structured, not too much as paste. I have only blander and it works well, but if you have better machine just go for it :-) Cickpeas has to be fresh, uncoocked otherwise it wouldn't stick together!
3

When it is mixed well, until smooth, pour species, salt and herbs. You can taste and adjust the taste with species and salt. The mix should be compact and stick well together. In case it doesn't stick together, pour some flour in it. Then let it for 1 - 2 hours cool in fridge.
4

Now form falafel mixture into round balls or slider-shaped patties using wet hands. Deep fry in hot oil 5 minutes from each side. Be carefull not to have the oil too hot, the frying would bee too quick and falafel wouldn't be cooked inside. I did for sure slider-shaped patties, so it can be coocked easier inside.