How to prepare chickpea falafel at home

Falafel are a typical dish of the Middle Eastern tradition, present both in Arab cuisine and in Israeli cuisine, of which, however, an Egyptian origin is assumed. These are croquettes for the preparation of which the basic ingredient is usually represented by legumes. In the preparation of falafel, chickpeas or beans are mainly used.

chickpea falafel

Here's how to prepare chickpea felafel at home, an easy and tasty dish also suitable as an appetizer or for a quick dinner.

I falafel are a typical dish of the Middle Eastern tradition, present both in the Arabic cuisine in that Israeli cuisine, of which, however, an Egyptian origin is assumed. It is about croquettes for the preparation of which the basic ingredient is usually represented by legumes. In the preparation of falafel mainly i chickpeas, or broad beans.

The use of dried legumes, which are left to soak so that they can soften, so that they can be blended together with the other ingredients that are used for the preparation of falafel. THE chickpea falafel, of which we propose the recipe below, they are excellent especially if tasted freshly made, but they can also be served cold.

Falafel can be chosen as a dish to be included in a menu on the occasion of a homemade aperitif, But also as appetizer or as second dish, accompanied by a salad or seasonal vegetables. The chickpea falafel can also be used as a filling for referee (a soft Arabic bread which we previously proposed the recipe for home preparation), alone or accompanied by seasonal vegetables.

There is a particular sauce that is traditionally served in countries where falafel is a typical dish, such as their perfect accompaniment. This is the thain sauce (also called thaina or thaini). The thain is one semi-sesame based sauce easily available in shops selling organic or ethnic products. Thain sauce can also be made at home by blending sesame seeds with somecold-pressed sesame or sunflower oil.

Here are all the ingredients necessary for the homemade preparation of chickpea falafel and the relative procedure.

Ingredients

• 250 g of dried chickpeas
• 2 tablespoons of chopped parsley
• Chickpea flour or breadcrumbs
• Extra virgin olive oil
• 1 clove of garlic
• ½ teaspoon of cumin powder
• ½ onion
• Salt and pepper

• Preparation Time:
  25 hours
• Cooking time:
  20 minutes
• Rest time:
  24 hours
• Dose:
  per 10-15 completely
• difficulty:
  medium

Preparation

For the preparation of falafel from dried chickpeas it will be necessary to soak them in water for 24 hours. The soaking water must be replaced after 12 hours. Remember that you do not have to cook the chickpeas before making the croquettes. In fact, to form falafel it is necessary to start from raw chickpeas.

Once the soaking time has elapsed, the chickpeas must be drained completely and placed in the glass of a kitchen mixer. Inside it must be added the chopped onion, the garlic clove (which you can do without, if you don't like the taste), parsley, cumin and a drizzle of extra virgin olive oil.

Proceed blending everything until you get a homogeneous compound. Adjust the flavor with salt and pepper and start forming spherical or flattened croquettes with your hands. Only if the mixture is too soft, add a a little bit of breadcrumbs or chickpea flour.

To facilitate the formation of the croquettes and obtain a more compact dough, it is also advisable let the dough rest in the refrigerator for an houra, before you get to work. Once the chickpea croquettes are formed, it will be necessary to cook them. The traditional recipe for falafel provides for their frying in boiling oil, to be extended until the surface of the croquettes is golden brown.

However, there is an alternative to frying, which will make yours much lighter chickpea falafel. It is the baking, which can be done without adding fat, with the exception of a little oil to grease the pan, unless you use baking paper. Baking in the oven will last approximately 20-25 minutes at 180 ° C.

The baked chickpea falafel will be ready when a crisp and golden crust has formed on their surface. They are excellent when accompanied by chickpea hummus or dalla sala allo yogurt.

Marta Albè

For other recipes with chickpeas see also:

• Chickpea hummus
• Chickpea soup
• Chickpea meatballs
• Chickpea tajine with cous cous