Falafel

Hello everyone!

I’m currently in an intensive test period! The issue being that almost everything I try works out perfectly well! Especially when it comes to Yotam Ottolenghi’s recipes!!

So today we’ll have falafels!!

Humm… this Mediterranean cuisine mixed with the Middle Eastern one… I love it!! Simple products, vegetables, herbs, spices! It is all so tasty!

I found this falafel recipe in the cookbook “Jerusalem” by Ottolenghi, a golden mine for recipes. I strongly recommend it! For once, I followed the recipe to the letter (yes I can do it! 😉 ) and the result was truly fantastic! Nothing to add!

The best part: I got to make the recipe with Liam, my son, he shaped all the falafels himself, as a Chef!! Another great pleasure in the kitchen: share my passion with my children… Sorry for talking about my life… Let’s go back to those falafels!!

You can cook them in a frying pan or in the oven if you prefer. In such cases, my advices are the following:

– with a frying pan, make sure to put enough oil so that to have one centimeter. Go for a small pancake shape rather than a ball, otherwise your falafels may not be properly cooked.

– in the oven, spread oil on your dish, place your falafels and spread 2 tablespoons of oil. Then cook them for 25 minutes at 180 degrees. “Shake” your dish once or twice during cooking to get a uniform golden color.

I served my falafels (well my son Liam’s falafels!!!) with a cucumber raïta and a delicious tomato and pomegranate salad. It was perfect!!

Last advice (but the least): it is recommended to take dry chickpeas to make this recipe, which means starting the day before to soak the chickpeas overnight. With canned ones, you will get a sticky preparation, quite thick. Whereas with dry ones, your falafel texture will be super light.

The utensils:

A blender or a Thermomix,

A large bowl,

An ice cream scoop (to get well shaped falafels)

And a fryer.

So now let’s say thank you Yotam Ottolenghi and let’s cook!

The recipe, Chef!

Print Recipe

Falafel

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Serves: 20 pces Difficulty: Easy Price: $

Prep Time: 10 min + 13 heures – Cooking Time: 4 min

Ingredients

• 250 g dry chickpeas
• 1 medium size onion
• 2 garlic cloves
• 4 parsley stalks
• 12 coriander stalks
• 1/4 teaspoon chilli pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cardamone
• 1/2 teaspoon baking soda
• 1,5 tablespoons flour
• 3 tablespoons water
• 3/4 teaspoon salt
• 1 or 2 tablespoons sesame seeds
• Oil for the fryer

Instructions

1

The day before, soak the chickpeas in a large volume of water.

2

The next day, rinse them, and put them in a blender.

3

Add the onion and garlic roughly chopped, add the herbs.

4

Mix until you get an homogeneous and thin mixture (help with a spatula if necessary).

5

Pour in a large bowl, add the spices, salt, flour, baking soda and water. Mix well.

6

Cover with a cling film and set aside in your fridge for one hour.

7

After one hour, heat the oil in the fryer at 170 degrees.

8

Shape balls with your ice cream scoop. Make sure they are properly compact.

9

Spread sesame seeds and fry them for 4 minutes. Your falafels should be golden.

10

Serve!

Notes

Mint leaves should be great in it... I'll try soon.