Falafel (Chickpea Balls)
Appetizers • Thai
Description
Falafel (Chickpea Balls) are a popular Middle Eastern dish made from ground chickpeas and spices, formed into small balls and deep-fried until golden brown. They are often served in pita bread with fresh vegetables and tahini sauce, making for a delicious and nutritious meal. Perfect as a snack or a main dish, they are loved by many for their crunchy texture and flavorful taste.
Ingredients
- Chickpea 10 oz
- Bulgur 3 spoons
- Onion 1 piece
- Garlic 3 cloves
- Parsley 1 bunch
- Wheat Flour 3 spoons
- Ground Cumin 2 spoons
- Salt 1 tablespoon
- Ground coriander 1 tablespoon
- Activated Baking Soda 1 tablespoon
- Ground Black Pepper a pinch
- Red Long Chili Peppers a pinch
- Curry a pinch
- Cardamom a pinch
- Vegetable Oil 15 fl oz
Step-by-Step Guide
Step 1
The chickpeas for the falafel should be soaked for 12 hours. Cover the dry peas with water, add a teaspoon of baking soda, and let them sit overnight.
Step 2
The allotted time has passed, and we drain the excess water and blend the soaked chickpeas in a blender. Alternatively, you can pass them through a meat grinder — that works too.
Step 3
The bulgur also needs to be soaked in water for ten minutes. During this time, we can finely chop the garlic and onion, crumble the herbs, and add everything to the pea mixture along with salt and spices.
Step 4
Add the soaked bulgur to the mixture, stir well, and then pass it through a meat grinder (or blender) again. Add flour to the resulting "mince" and mix thoroughly.
Step 5
In a pot, heat some vegetable oil. Form small balls from the pea mixture (they surprisingly shape easily and without any trouble) and carefully drop them into the hot oil.
Step 6
The falafel cooks quite quickly — about 3–4 minutes — so it's time to remove the brown balls onto a napkin or paper towel to get rid of the excess oil.
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