Falafel

If you’ve never had the pleasure of sinking your teeth into a warm, crispy falafel, then you are truly missing out. Picture this – a flavorful blend of chickpeas, herbs, and spices, formed into little patties and deep-fried to perfection. The result? A heavenly bite that is crispy on the outside and soft and flavorful on the inside.

Whether you enjoy your falafel stuffed inside warm pita bread, drizzled with tahini sauce and topped with crispy lettuce and tomatoes, or served alongside a refreshing side of hummus and tabbouleh, falafel is a versatile dish that never fails to bring a smile to your face.

You will need:

1 cup chickpeas (do not use canned chickpeas!!!)
onion
parsley
cilantro
1 chilli pepper
3 garlic
cumin
salt
1/2 tsp cardamom
black pepper
1/2 tsp baking soda
baking powder
olive oil

Procedure:

One day in advance, place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas. Soak overnight. Drain the chickpeas entirely and pat dry.
Prepare the falafel mixture by adding the chickpeas, herbs, onion, garlic and spices to the large bowl of an immersion blender and blend.

Transfer the falafel mixture to a container and seal tightly. Leave to cool in the fridge for at least an hour. Add baking powder just before frying. Spoon the falafel mixture and shape it into patties. Fry them until they are crispy on the outside and medium brown, which should take about 3 to 5 minutes. Place the fried falafel patties in a colander to drain. Serve the falafel with hot tomatoes, parsley and lettuce.

Falafel in Lavash

Hummus can be found here
Tabouleh can be found here

Chickpeas – neutral to slightly warm in nature, sweet taste, tropism – spleen, stomach, heart.
Effects: benefits the spleen, stomach and heart.

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