The recipe to prepare the falafel that we propose is of Yotam Ottolenghi, because? The celebrity chef is one true authority on the matter and if there is one original and extraordinary recipe to make these delicious meatballs, why invent another one?
Ingrediants
- 250 g of dried chickpeas
- 80 g chopped onion (about half a medium onion)
- 1 clove of crushed garlic
- 1 tablespoon of chopped parsley
- 2 tablespoons of chopped cilantro
- 1/4 teaspoon of cayenne pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 teaspoon of ground cardamom
- 1/2 teaspoon of baking powder
- 1 and a half tablespoons of flour
- 750 g of sunflower oil for frying
- salt
We have tried numerous recipes to find one that reproduced the original taste of a food so loved also in Italy, i falafel. Recipes from restaurants, friends, cookbooks. We found a special one, the one that Yotam Ottolenghi proposes in Jerusalem Sami Tamimi Bompiani 2013.
The recipe is simple, the ingredients all readily available and the result is perfect, right from the first try. So we decided to propose it to you, using one of the most authoritative sources on the subject.
Make no mistake to be wary of using raw chickpeas in the real falafel recipe should be used raw respecting the soaking and mixing times, it should be passed to meat grinder, is the best solution, the blender is a fallback that will not guarantee the same result.
Serve the falafel hot with tomato and cucumber salad, pita And tahini. Or, you can prepare the mana falafel, the pita pocket, mentioned in the book by chef Ottolenghi, with falafel, chips, salad and delicious sauces.
OTHER TASTY RECIPES: Pita, Babaganoush
How to prepare: Falafel
- Execution
- average
- Preparation time
- 15 min
- Cooking time
-
30 min
- Soaking time
-
12h
- Resting place
- fridge
- Rest time
-
60 min
- Portions
-
4 – 6
How to prepare: Falafel
To prepare falafel, start by soaking the chickpeas overnight, covering them with water, so that it is at least double the volume of the legumes. Drain and pass them through a mincer together with onion, garlic, parsley and coriander.
It is important to pass the chickpeas with a meat grinder (using fine grinding), Ottolenghi suggests a double passage in the meat grinder and use of the blender only if you do not have a meat grinder. With the blender you must be very careful not to reduce the chickpeas in cream, you would compromise the result, the mixture must keep a grainy but fine consistency. Now add the spices, baking powder, salt, flour and three tablespoons of water. Mix well so that all the ingredients are well blended. Let it rest in the fridge for at least 1 hour.
In a high-sided saucepan with a thick base, pour 7 cm of sunflower oil to fry the falafel. Heat it up to 180 °. Shape into round balls with dough. You will get about 20, each weighing about 25 g. Press them well to compact them so that they do not crumble (in this the rest time of the dough helps a lot). Ottolenghi suggests passing them in sesame seeds before dipping them in boiling oil and letting them fry for about 4 minutes. The falafels are ready when a dark and compact crust forms, while inside they remain soft and fragrant.
Dry the meatballs well with kitchen paper and serve hot falafel accompanied by tahini, tomato and cucumber salad, zhoug and pickles.
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