Mediterranean Falafel
OIL USES: Fry
INGREDIENTS
SERVINGS: 5
- 0.6 lb of chickpeas
- 0.26 lb peeled onion
- 1 clove of garlic
- 0.5 teaspoon of ground black pepper
- 0.2 lb of chickpea flour
- 1 tablespoon of ground cumin
- 0.5 cup Goya Extra Virgin Olive Oil
- 0.5 teaspoon of salt
PREPARATION
1
Place the chickpeas in water to soak the day before cooking the Falafel.
2
The following day, drain them and grind them in a blender together with the garlic, onion, coriander and parsley leaves and the ground cumin.
3
Then add the chickpea flour, the yeast and season to taste. Grind the dough once again until you have a uniform mixture. Leave the dough to rest in the refrigerator for 30 minutes.
4
Form small croquettes the size of a nut and roll them in the chickpea flour.
5
Fry the little balls in plenty of oil, turning them over to ensure they are browned on all sides.
6
Transfer them to a plate covered with absorbent paper to let any liquid drain off for a few minutes before serving.
7
Now that summer is on its way you can serve this delicious refreshing dish with yogurt sauce or a light salad. It´s normally served in pita bread in sandwich format in the countries in the Mediterranean region.
8
Falafel can also be baked in the oven. To do so, after preheating the oven, place the falafel balls on a piece of oven paper in a baking tray. Bake them for 10 minutes, turn them over, and bake them for another 5 minutes until they have turned brown.
