Making falafel from scratch is easier than you think. And what better day to make them than on Israel’s birthday!
1 can chickpeas (about 2 cups)
1/2 bunch cilantro, roughly chopped
1 shallot
1 garlic clove
1 tsp baking soda
1/4 tsp cayenne
2 tsp cumin
Salt and pepper
1 egg
Oil, for frying
DIRECTIONS:
Start by washing and drying your chickpeas. Remove most of the skin from the chickpeas. Transfer to the bowl of a food processor.
Add cilantro, shallot, garlic, baking soda, cumin, cayenne, salt and pepper. Pulse your mixture and keep stopping to scrape off the sides. The mixture should come out crumbly but hold its shape.
Transfer to a mixing bowl. Add egg and mix it in. Refrigerate your mixture for about 1 hour, take out only when ready to fry.
Heat about 2 inches of oil in a pot. Start forming falafel balls. Once oil is hot (check using a wooden spatula), drop balls slowly. Do not move them in the beginning, they will move on their own. Remove when dark.
Ps: When making tchina, use ice water, it makes all the difference in the fluffiness! I learned that from a friend and never going back! For my Tchina recipe, click here.
Enjoy,
Guila
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