Quick and crispy Lebanese falafels, very tender
Ingredients · Servings 2
- 400g Canned Chickpeas
- 1 Onion
- 2 cloves of garlic
- 1 Egg
- 2 tablespoons of flour
- 0.5 handfuls of flat-leaf parsley sprigs
- 1 teaspoon ground cumin
- 4 tablespoons of frying oil
Method · 40 min
- Drain the canned chickpeas thoroughly, then rinse them under cold water to remove excess brine. Dry them as best you can with a clean tea towel or paper towels, as excessive moisture will prevent the falafels from becoming crispy. Peel the onion, chop it, and then peel the garlic cloves, removing the germ if desired. Finally, rinse the flat-leaf parsley, dry it well, and pick the leaves.
- Place the well-drained chickpeas, onion, garlic, egg, parsley, cumin, and a pinch of salt and pepper in a food processor. Pulse until the mixture is smooth but still slightly textured. Avoid over-processing, as this will make the mixture too smooth. The texture should remain fairly firm to allow for easy shaping and ensure the falafels are soft and chewy inside.
- Add the flour one spoonful at a time to the blended mixture, mixing well after each addition. You should obtain a soft, but not sticky, dough that holds its shape when pressed between your hands. If it remains too wet, add a little more flour, sparingly. Taste and adjust the seasoning with salt, pepper, or cumin to your liking, to achieve a flavorful base.
- Take portions of dough the size of a large walnut, then shape them between your hands into even balls. Flatten them slightly to create small patties, an ideal shape for even cooking and a good balance between a crispy exterior and a tender interior. If the dough is a little sticky, lightly flour your hands. Place the shaped falafels on a plate as you go, spacing them apart to prevent them from sticking together.
- Heat the frying oil in a large skillet over medium to medium-high heat. When the oil is hot, carefully add the falafels, being careful not to overcrowd the pan, so they cook evenly. Let them brown for about 5 minutes on one side, then carefully turn them over and cook for another 5 minutes. They should be golden brown, crispy on the outside, and tender on the inside.
- Remove the falafels from the pan when they are nicely browned, then immediately place them on a plate lined with paper towels to absorb any excess oil. Serve them hot to fully appreciate their crispy texture, or let them cool slightly as desired. You can serve them as part of a mezze platter, in pita bread, with a salad, or accompanied by a fresh sauce made with fromage blanc, garlic, olive oil, and perhaps a squeeze of lemon.
2 pers.
357/pers.
Lebanese falafel brings the sunshine of the Middle East to your plate! These small balls, made with chickpeas, fresh herbs, and spices, celebrate simplicity and deliciousness. Rich in flavor and perfect for warmer weather when herbs are at their best, they're ideal for sharing. This quick and easy version offers the authentic pleasure of falafel, without the wait, for a culinary journey to enjoy with family or friends.
