Falafel
Falafel is a middle-eastern fritter made from crushed chickpeas or fava beans with the addition of cumin and coriander seeds and fresh herbs. Due to its texture and taste it is a good replacement for meat in a vegetarian diet and is very popular throughout the world as a vegetarian staple. It is often stuffed in a flat-bread pocket, eaten like a sandwich, or as a "finger-food" drizzled with tahini.
Ingredients
- 3/4 cups parsley finely chopped
- 1/2 cup tahini
- 2 tbsp lemon juice
- 2 tbsp Kosher salt
- 4 cloves garlic finely chopped
- black pepper to taste
- 2 cups chickpeas soaked in water overnight, drained
- 1/4 cup cilantro (leaves) finely chopped
- 1 tbsp ground coriander seed
- 1 tbsp ground cumin
- 1 1/2 tsp baking soda
- 1 tsp cayenne
- 1/2 tsp ground allspice
- 4 jalapeño chili pepper stemmed, roughly chopped
- 4 green onion (scallion) roughly chopped
- 1 yellow onion roughly chopped
- canola oil for frying
Instructions
- Purée 1⁄4 cup parsley, tahini, juice, 2 tsp. salt, half the garlic, pepper, and 1⁄2 cup cold water in a small food processor; set sauce aside. Purée remaining parsley, salt, and garlic, chickpeas, cilantro, coriander, cumin, baking soda, cayenne, allspice, jalapeños, scallions, and onions until smooth. Transfer to a bowl; freeze for 20 minutes to firm.
- Pour oil into a 6-qt. Dutch oven to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 300°. Using 2 spoons, shape chickpea mixture into twelve 4" oval balls. Drop into oil; fry until golden brown, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Sprinkle with za'atar; serve with sauce.
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