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Ingredients
Chickpeas 300 g
Flour enough to get a compact dough
onions 1
1 or 2 garlic cloves, according to taste
Cumin powder 1 tsp
1 bunch parsley
Salt and pepper
Oil for frying
- This course is: Appetizer
- Difficult to prepare: EASY
- is a typical course made in: INTERNAZIONALE
- You should drink:
- The time to prepare this course is: , and cooking time is:
Procedure
If you are using dried chickpeas let them soak for one night, otherwise you can use the canned ones. Dry well the chickpeas and put them together in a blender, onion, garlic and parsley, mix until you get a homogeneous mixture.
In a bowl mix into the mixture salt, pepper and cumin. Mix well and store the dough in the fridge covering it with plastic wrap. You can leave it in the refrigerator until the next day.
For the final preparation of falafels add flour gradually to obtain a compact dough that should not crumble. Shape into balls the size of a walnut and mash them slightly. Fry in boiling oil serve hot. If you want you can prepare falafels a few hours before, then warming them in a hot oven before serving them.
I tell you this recipe
The falafel are one of the most typical dishes of Egyptian cuisine, but you can also enjoy in other regions of the Maghreb. They are simple vegetable patties made of chickpeas but enriched with aromas of cumin, garlic and parsley. Great as an appetizer or finger food for a cocktail.
the nutritional
words to remember
falafel, chickpeas, chickpea patties, vegetable patties, cumin, Egyptian cuisine, African cuisine, ethnic cuisine
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