Falafel: Original Recipe and Tips

Instructions

1. 1

   First, soak the dried chickpeas in plenty of water for at least 18 hours.

2. 2

   This step is essential; the chickpeas must double in size, absorbing as much water as possible. Only in this way will they blend perfectly into the dough without falling apart. Remember that the chickpeas should never be cooked, but should be used raw, only after soaking. Only when they have doubled in volume, drain and dry them with a cloth. Then add them to a blender together with the chopped onion. You need to blend until you obtain a completely broken-down consistency.

3. 3

   Finally, add parsley (only the leaves), well washed, fresh and ground cilantro, cumin and chili powder. Turn on the blender and blend again until you obtain a uniform mixture. Complete by adding the baking soda, salt, pepper and finally the chickpea flour. Evaluate carefully if the mixture is already compact enough; 1 tablespoon may be enough. Finally, cover with plastic wrap and let it rest in the refrigerator for 1 hour. This step is also essential; the ingredients must blend together, the spices must flavor the dough, and the chickpeas must have time to blend perfectly with the rest so as not to fall apart. Then, after the indicated time, proceed to form the falafel. Use a teaspoon to take a portion, not full, and form small balls. With your hands, compact the mixture well and then flatten them slightly.

4. 4

   Finally, cook your falafel in plenty of hot oil (175°C) in a medium-sized pan, where they should be immersed. Let them cook for about 4 minutes, turning them only when a nice crust has formed, and only a couple of times, otherwise you risk deforming them. Be careful that the oil is always at a constant temperature, not too hot but not too low, otherwise they will burn on the outside, so be careful to monitor it well. Finally, drain on paper towels and serve immediately while hot. Here are your falafel ready.

5. 5

   cook and serve the falafel