Falafel "Freshman"
Main Dishes • Arab
Description
Falafel "Freshman"
Ingredients
- Chickpea 20 oz
- Spanish onions 2 pieces
- Garlic 4 cloves
- Cilantro 5 oz
- Parsley 0 oz
- Wheat Flour 2 tablespoons
- Activated Baking Soda 1 tablespoon
- Ground Cumin 1 tablespoon
- Coriander essential oil 1 teaspoon
- Salt 1½ teaspoons
- Vegetable Oil 0 qt
Step-by-Step Guide
Step 1
It is best to use the smallest chickpeas. Soak them for at least 12 hours, preferably for a day. The water should completely cover the peas and even more, as they will absorb exactly as much as they can.
Step 2
Peel the onion and garlic, wash the herbs, and chop them not too finely so that they can be easily placed into the meat grinder.
Step 3
Crush the coriander seeds with salt in a mortar.
Step 4
Drain the water from the chickpeas and rinse them.
Step 5
Pass the chickpeas, onion, garlic, and all the herbs through a meat grinder.
Step 6
Add flour, baking soda, spices, and salt to the mixture. Mix well and let it rest at room temperature for one hour. Then mix again thoroughly.
Step 7
Roll the chickpea mixture into balls the size of a large walnut.
Step 8
Ensure that all kitchen utensils that will come into contact with the hot oil are dry.
Step 9
Heat the oil in a pot to a temperature of 355°F.
Step 10
Using a spoon or slotted spoon, carefully lower the balls in batches of five into the oil and fry until golden brown, stirring occasionally.
Step 11
The color of the finished falafel should be closer to dark brown.
Step 12
Drain the cooked falafel on a plate lined with napkins to remove excess fat.
Step 13
Serve with vegetables, your favorite sauce, in pita, or on its own.
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