Falafel is a croquette made with hydrated chickpeas, mixed with onion, garlic and different herbs and spices. It is traditionally served with yogurt sauce and pita bread.
Originally from the Middle East, in recent years it has spread throughout the world thanks to restaurants specializing in oriental food. But making it at home is also very simple.
The only thing you have to take into account is that you cannot use cooked chickpeas. It is necessary to use hydrated dried chickpeas, soaking them 24 hours before and draining them well before starting to prepare the falafel.
And if you want to surprise your guests with an extra twist, add chorizo sausage from La Rioja to the dough. Your falafel will be delicious!
Soak the chickpeas for about 8 hours or overnight.
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.
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.
Form the falafel of about 60-65g.
Fry in hot oil (about 170ºC) for about two minutes on each side, or until golden brown.
For the sauce, mix the yogurt with salt, pepper and lemon juice. Stir, add the mint, mix again and serve.
Ingredients
Directions
Soak the chickpeas for about 8 hours or overnight.
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.
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.
Form the falafel of about 60-65g.
Fry in hot oil (about 170ºC) for about two minutes on each side, or until golden brown.
For the sauce, mix the yogurt with salt, pepper and lemon juice. Stir, add the mint, mix again and serve.
