{"id":114035,"date":"2013-06-30T15:39:00","date_gmt":"2013-06-30T13:39:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/2013\/06\/falafel.html"},"modified":"2022-07-08T09:45:40","modified_gmt":"2022-07-08T07:45:40","slug":"falafel","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/falafel\/","title":{"rendered":"Falafel"},"content":{"rendered":"
\nI like falafels, I loooove falafels! Crispy and golden, they are tender inside. And then it’s so easy to do, that it would be wrong to deprive yourself of it\u2026! Yes, but! We often see people who don’t know how to do it or who get a dough that falls apart in the oil instead of remaining in a ball. This happens to them because they do not respect some rules essential to their success. Come quickly read the recipe and the little secrets that will ensure that you will never miss a falafel again. And if you don’t know them yet, this is the perfect opportunity to try them!<\/div>\n
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\nWe still see <\/strong>again <\/strong> too often people who fight against falafel, who fight to avoid the disintegration of the dough in the hot oil. Some even add eggs, flour and even water to their recipes! And that’s the problem with falafel: the water! You must avoid using any: you must wipe everything well before mixing: chickpeas (or beans) and herbs. But above all!!!!!!! Do not put canned chickpeas!! Because they are cooked… And then we are sure to see the dough spread in the oil… So no!! You need dry (raw) chickpeas that are left to soak for 24 hours in cold water. If you dry them well, you are sure to get wonderful falafels. Then, everyone has their own tastes. So everyone is free to put chickpeas, beans, a mixture of both, to put more or less of this or that spice, to put only coriander or flat parsley, to add or not sesame seeds. I give you here my version which is the exact copy of the falafels that you can find in the rue des rosiers in Paris. I also lived in Cairo for a few months and the falafel (ta\u00e2mia in Egypt) was also delicious. Then we will find regional and national variations… In a word: adapt the recipe to the taste you like! In any case, with my advice, there is no reason not to succeed! 
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Recipes for fifty falafels:<\/h2>\n


\n-500g of dry chickpeas or dry beans
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\n-6 cloves of garlic
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\n-1\/2 bunch of flat-leaf parsley
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\n-1\/2 bunch of coriander (in total for 2: 60g)
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\n-1\/2 onion
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\n-1 teaspoon of baking soda<\/strong>
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\n-1 tablespoon of golden sesame seeds
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\n-2 teaspoons of coriander powder
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\n-2 teaspoons of ground cumin<\/strong>
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\n-1\/2 teaspoon of chilli powder<\/strong>
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\n-salt pepper
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Falafel instructions:<\/h2>\n


\nSoak the chickpeas (or broad beans) the day before in cold water. Just let them soak for 24 hours. 
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\nDo not try this recipe with canned chickpeas! Especially not!!
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\nTwenty-four hours later: drain the chickpeas well then dry them thoroughly with a clean cloth or absorbent paper. The chickpeas really need to be dry. Because that’s often where the falafel crumble when cooking, because they have too much water. If you take care to dry them well, then the falafels will be perfect!
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\nPut the chickpeas (raw therefore, and dried but rehydrated) in a blender (or a meat grinder). 
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\nMix in small strokes to obtain a dough that sticks a little. We don’t want a smooth mashed potatoes!! But by leaving a minute in the blender, you already get this beautiful texture with these tiny little pieces. If you pack this dough, it clumps together: that’s what you’re looking for! You must mix sufficiently to avoid the disintegration of the paste in the hot oil.
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\nPut the dough in a bowl then add the spices: coriander powder, cumin, pepper, salt, baking soda. 
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\nFinely chop half a bunch of fresh coriander and half a bunch of flat parsley, the garlic cloves and half an onion.
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\nAdvice from bernard:
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\n if you wash the herbs, you have to dry them well to remove all the water! 
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\nAdd everything to the dough.
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\nMix well and add (it’s delicious with!!) the toasted sesame seeds. The result is a paste where you can see the herbs. 
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\nAnother solution that will give a green paste (it tastes almost the same!) is to put everything together in the blender. I like this version because it goes faster and gives a nice color to the falafels. 
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\nNote from bernard:
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\n if you wash the herbs, you have to dry them well to remove all the water! 
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\nSeason everything well.
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\nAnd don’t forget the sesame seeds!
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\nSo! The beautiful falafel dough is ready! The falafel king, the falafel ace\u2026. it’s us now!
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\nThat’s all!! No flour, no gram flour, no egg, no water (!!!!), nothing else! The falafel is as simple as that if you have taken care to take dried chickpeas rehydrated 24 hours that you have then dried well! 
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\nHere is the famous falafel spoon that I ordered on Ebay. She arrived at my house 8 days later. I reassure everyone: you can buy it but you can totally do without it!! This is mainly used to give perfectly identical falafels. Simply press the dough into the cavity with a spoon to give the falafel a domed appearance. 
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\nThen to push (in fact we release because there is a spring). The formed falafel is then put directly into the hot oil. 
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\nHere are the two ready-to-use pastes.
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\nIf you don’t need the falafel spoon, you can just form the balls with your little hands! 
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\nPut the falafels one by one in the hot oil. 
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\nYou can choose their color, but I like them dark brown. 
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\nLeave to cool on absorbent paper. 
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\nAnd here is a delicious fluffy falafel in the center! 
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\nWith the dough where you have chopped the herbs yourself, it obviously works just as well! 
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\nAnd here are the delicious small falafels well crispy and soft inside. 
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\nSo this time, no more falafels that disintegrate in oil! For my part, I froze some of my falafel. Just reheat them in a hot oven for about ten minutes and they will regain their crispy texture …!
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\nAnd you?? Rather chickpeas or beans?? 
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Falafel<\/h2>\n
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I like falafels, I loooove falafels! Crispy and golden, they are tender inside. And then it's so easy to do, that it would be wrong to deprive yourself of it\u2026! Yes, but! We often see people who don't know how to do it or who get a dough that falls apart in the oil instead of remaining in a ball. This happens to them because they do not respect some rules essential to their success. Come quickly read the recipe and the little secrets that will ensure that you will never miss a falafel again. And if you don't know them yet, this is the perfect opportunity to try them!<\/span><\/div>\n
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