About a year ago we prepared on this same page carrot falafel. Today we prepare this kind of chickpea croquette typical of the Middle East, but we do it by simplifying the recipe, specifically the ingredient list. Take note!
Falafel admits many variations. Numerous spices can be added to the basic preparation made with crushed hydrated chickpeas, garlic and coriander. This is what we have done today by giving prominence to turmeric, a spice that at home we are giving a lot of prominence lately.
In Arab culture this traditional preparation is usually served with yogurt or tahini sauce, However, at home we have preferred this time to do without the sauces and combine these falafel with a good salad. However, we encourage you to prepare a sauce of yogurt, olive oil, minced garlic, lemon juice and salt to have a complete experience.
The recipe
- 125g. raw chickpeas soaked for 24 hours
- 1 cloves of garlic
- ½ white onion
- 15g. fresh coriander
- ½ tsp turmeric
- ½ tsp salt
- ⅓ teaspoon ground cumin
- A pinch of black pepper
- ½ teaspoon baking powder
- 1 tablespoon whole spelled flour
- Virgin olive oil
- We drain the chickpeas and crush, without being pureed. We must be able to find little bits.
- In another container we crush the garlic, onion, coriander, turmeric, pepper and salt, until everything is fine.
- We mix both preparations, add the yeast and flour and mix again with the help of your hands.
- Then we put the dough in the fridge 45 minutes.
- Time passed we form well-pressed balls with the dough that we will flatten slightly before reserving them on a plate or tray.
- Last we fry the falafel in plenty of hot olive oil until golden brown. We will do it in batches to prevent the oil temperature from dropping.
- We serve the falafel with our favorite sauce and a salad.