Falafel
About falafel
Falafel, a dish beloved by people worldwide, is a testament to the rich and diverse cultural influences of the Middle East. Whether enjoyed as a street food, part of a mezze platter, or as a protein-packed snack for vegetarians and vegans, falafel’s versatility and delicious taste embody the beauty of different cultures coming together to create something truly special.
BENEFITS :
- Protein is essential for various functions in the body, such as muscle development, repair, and hormone production.
- Rich in fiber: Chickpeas and fava beans are high in dietary fiber, which aids in digestion, promotes bowel regularity, and helps maintain stable blood sugar levels.
- A high-fiber diet can also contribute to weight management and heart health.
- Nutrient-dense: It contains essential vitamins and minerals, including iron, magnesium, phosphorus, and folate.
- Iron is important for the production of red blood cells and oxygen transport, while magnesium and phosphorus are crucial for bone health and energy production.
- Folate plays a crucial role in cell division and supports the healthy development of red blood cells.
- Gluten-free option: Traditional falafel recipes do not include wheat or gluten-containing ingredients, making it a suitable choice for individuals with gluten intolerance or celiac disease..
- Olive oil is high in heart-healthy monounsaturated fats, which can help reduce the risk of heart-healthy monounsaturated fats, which can help reduce heart disease.
Ingredients:
- 1 cup dried chickpeas or 1 can of chickpeas (drained and rinsed)
- 1 small onion, roughly chopped
- 4 cloves of garlic
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking soda
- Salt to taste
- Vegetable oil for deep frying
Instructions:
1. using dried chickpeas, soak them in water overnight or for at least 6 hours. Drain and rinse well.
2.In a food processor, combine the soaked or canned chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, and salt.
Pulse until well combined and the mixture resembles a coarse paste. Avoid over-processing as a little texture is desirable.
3.Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour. This
4.Heat vegetable oil in a deep pan or pot to about 350°F (175°C).
5.Take tablespoonfuls of the chilled mixture and shape them into small patties or balls. If the mixture is too loose, you can add 1-2 tablespoons of flour to bind it together.
6.Carefully drop the falafel into the hot oil and fry until golden brown and crispy, around 3-4 minutes per side. Fry in batches, being careful not to overcrowd the pan.
7.Once fried, transfer the falafel to a plate lined with paper towels to drain any excess oil.
Serve hot with pita bread, hummus, tahini sauce, and your choice of fresh vegetables like lettuce, tomatoes, cucumbers, and pickles.
Enjoy your homemade falafel!