A recipe that responds to those who say that meatballs are only made from ground beef; Lebanese Falafel!
Lebanese Falafel
A recipe that responds to those who say that meatballs are only made from ground beef; Lebanese Falafel!
Falafel is the famous chickpea patties of Lebanese cuisine. Actually it is a street delicacy wrapped in lavash. Over time, its fame spread all over the world and it began to be consumed in different forms. Falafel is a light, satisfying and nutritious meal as it mainly contains chickpeas. If you want, you can choose it in wraps or with your vegetable or legume-based recipes.
It became a flavor that vegetarians and even vegans can consume. It is suitable for both lifestyles. Lebanese cuisine is a cuisine that both vegans and vegetarians often prefer because it includes meatless dishes.
In addition, falafel is one of the most popular dishes in the Middle East. Falafel, which is very common in countries such as Lebanon, Egypt, Palestine and Israel, is among the most consumed warm starters.
Lebanese Falafel Ingredients
Instructions
The secret to making a delicious falafel depends on the chickpeas you choose. If you prefer dried chickpeas instead of canned ones, you can get a more delicious falafel. For this, soak the chickpeas in enough water to cover them 24 hours in advance. The next day, you will witness that they will double in size. Drain the chickpeas, rinse and dry thoroughly.
Put the chickpeas in the food processor and blend until powdered. Add the parsley, coriander, onion, garlic, salt, cumin and pepper. Mix until the mixture becomes a paste, and scrape the edges. Cover the bowl and refrigerate for 1 hour. When ready, sprinkle baking soda over the falafel mix and gently fold in.
Scoop the falafel using a falafel scoop, an ice cream scoop, meat baller or your hands. Form a round ball with the falafel, each with about 1-2 tablespoons of the mixture. The balls may feel loose at first but they will bind once they fry. Makes roughly 36 falafel patties.
Heat 1 inch deep of cooking oil in a frying pan on medium heat. Gently place in the frying pan until the color turns brown, about 2-3 minutes per side. Be careful not to overcrowd the pan and fry in batches as needed. Remove the falafel from the oil with a slotted spoon, and set on a plate lined with a paper towel to dry out the excess oil.
Place the falafel balls on a baking sheet lined with parchment paper. Bake in the preheated oven at 350°F / 175°C for 20-25 minutes, flipping halfway through.
Ingredients
Directions
The secret to making a delicious falafel depends on the chickpeas you choose. If you prefer dried chickpeas instead of canned ones, you can get a more delicious falafel. For this, soak the chickpeas in enough water to cover them 24 hours in advance. The next day, you will witness that they will double in size. Drain the chickpeas, rinse and dry thoroughly.
Put the chickpeas in the food processor and blend until powdered. Add the parsley, coriander, onion, garlic, salt, cumin and pepper. Mix until the mixture becomes a paste, and scrape the edges. Cover the bowl and refrigerate for 1 hour. When ready, sprinkle baking soda over the falafel mix and gently fold in.
Scoop the falafel using a falafel scoop, an ice cream scoop, meat baller or your hands. Form a round ball with the falafel, each with about 1-2 tablespoons of the mixture. The balls may feel loose at first but they will bind once they fry. Makes roughly 36 falafel patties.
Heat 1 inch deep of cooking oil in a frying pan on medium heat. Gently place in the frying pan until the color turns brown, about 2-3 minutes per side. Be careful not to overcrowd the pan and fry in batches as needed. Remove the falafel from the oil with a slotted spoon, and set on a plate lined with a paper towel to dry out the excess oil.
Place the falafel balls on a baking sheet lined with parchment paper. Bake in the preheated oven at 350°F / 175°C for 20-25 minutes, flipping halfway through.