Pairs well with Mahmoud Franjieh's Falafel
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Mahmoud Franjieh's Falafel
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A healthy and crunchy falafel recipe that is not soaked in oil, featuring a blend of chickpeas, herbs, and spices.
00:30:00 total
Serves 8
medium
Sides / Appetizer
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Ingredients
- chickpeas - 1 kilogram (soaked overnight)
- green coriander - watch the video to see
- parsley - watch the video to see
- onion - 1
- garlic cloves - 4 to 5
- fine cumin - 1/2 teaspoon
- dried coriander - 1/2 teaspoon
- salt - 1/2 to 3/4 teaspoon (adjust to taste)
- baking soda - 1 small spoon
- water - watch the video to see (adjust for consistency)
- sesame seeds - watch the video to see (optional, for garnish)
Instructions
- Prepare Chickpeas: Soak 1 kilogram of chickpeas overnight. Drain and blend half the quantity if limited by blender size.
- Blend Ingredients: To the soaked chickpeas, add green coriander, parsley, an onion, and 4 to 5 cloves of garlic. Blend until combined.
- Add Spices: Add 1/2 teaspoon each of fine cumin and dried coriander, along with 1/2 to 3/4 teaspoon of salt, adjusting to taste.
- Knead and Rest: Knead the mixture well and let it rest and ferment for a day or at least four to five hours.
- Prepare for Frying: Add a little water and a small spoon of baking soda to the falafel mixture before frying.
- Fry Falafel: Heat oil to 170-180 degrees Celsius and fry the falafel until it achieves a golden color and is crunchy.
- Serve: Serve the falafel with a garnish of sesame seeds, alongside tomatoes, pickles, and optionally with tahini sauce.
