Traditional falafel recipe
1 h 20 mTotal time
EasyDifficulty
4Servings
Is there a more delicious way to eat pulses than as falafel?
Falafel is one of the most delicious pulse-based dishes, as the wonderful combination of spices it is made with gives it a truly addictive flavour.
The main ingredient of these little round fritters is the chickpea, a great source of energy that is rich in protein, very filling and high in lecithin and fatty acids (especially omega 6), as well as fibre, folic acid and magnesium.
Chickpeas are therefore ideal for aiding digestion, preventing cardiovascular disease, helping to lower cholesterol and strengthening bones.
Categories
For 4 people
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Notes
Although we have used cooked chickpeas, you can also make them with chickpeas soaked for 24 hours, as was traditionally done.
If you see that they melt when you fry the falafel, you can add one more tablespoon of chickpea flour or whatever you need until they are perfect.
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- Step 1First of all, wash and drain the chickpeas, then mash them in a bowl using a mortar.
- Step 2Chop the onion, garlic, parsley and cilantro, and add them to the bowl along with the black pepper, cumin and chickpea flour. Finally, add the baking powder to the mixture and let it rest for half an hour.
- Step 3After this time, heat oil in a skillet and, meanwhile, scoop up some dough with a spoon, form small balls and flatten them slightly with your hands.
- Step 4Finally, when the oil is hot but not smoking, fry them until golden brown (about 3 to 4 minutes per side). When they are ready, lift them out of the pan and place them on paper towels and, once they have drained the excess oil, serve them.
Notes
Although we have used cooked chickpeas, you can also make them with chickpeas soaked for 24 hours, as was traditionally done.
If you see that they melt when you fry the falafel, you can add one more tablespoon of chickpea flour or whatever you need until they are perfect.