Falafel is one of the star dishes of Middle Eastern cuisine. And although the Chorizo Riojano IGP is one of the most traditional foods of our gastronomy, from time to time we like to innovate a little. So today we want to show you this chorizo falafel recipe that will leave you open-mouthed.
Don't miss this video in which we tell you how to prepare these unique and delicious chickpea and Chorizo Riojano IGP croquettes that you can cook with the simplest ingredients. Attention!
COOKING TIME: 30 minutes
DIFFICULTY: Easy
PORTIONS: 4 persons
INGREDIENTS:
75 g Rioja chorizo sausage
250 g dried chickpeas
1 finely chopped onion
1 carrot
3 cloves of garlic, finely chopped
1 bunch of parsley
1 bunch of coriander
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon sesame seeds
1 tablespoon baking soda
Salt to taste
Freshly ground black pepper
For the sauce:
150ml Greek yogurt
1 tablespoon lemon juice
Freshly ground black pepper
Finely chopped mint
Salt to taste
PREPARATION:
1. Soak the chickpeas for about 8 hours or overnight.
2. Drain the chickpeas, place them in a bowl and mix with coriander, chopped onion, carrot, cumin, paprika, garlic, salt and parsley. Mash until you obtain a paste with small pieces.
3. Dice the chorizo and add it to the dough along with the baking soda and sesame seeds. Let the dough rest for about 15 minutes in the refrigerator.
4. Form the falafel of about 60-65g.
5. Fry in hot oil (about 170ºC) for about two minutes on each side, or until golden brown.
6. For the sauce, mix the yogurt with salt, pepper and lemon juice. Stir, add the mint, mix again and serve.
We're sure you're going to love this new way of eating chickpeas! And if you are looking for new recipes to add to your repertoire, remember that you can take a look at these potatoes stuffed with Rioja chorizo, our mini quiche of Rioja chorizo or any of these other three recipes that will knock your socks off!.
