- Chickpeas500 Gram(s)dipped one day before
- Garlic3 Piece(s)
- Onion1/2 Piece(s)
- Bicarbonate1 Teaspoon(s)
- Sesame1 Piece(s)soup golden sesame
- Parsley1 Piece(s)
- Cumin2 Teaspoon(s)
- Coriander powder2 Teaspoon(s)
- Paprika1/2 Tablespoon(s)
Based on chickpeas and beans, the vegan Falafels is a kind of round wafer . They are served in pita bread . They are then garnished with salad, hot sauce and tahini sauce. They are sold everywhere in the streets of Egypt, a kind of street food and I promise you it’s satiating.
Steep the chickpeas in advance
The day before, dip the chickpeas in water, make sure to cover the chickpeas well .
Drain and rinse the chickpeas then dry them with paper towels (to have good falafel it is really necessary that chickpeas are dry, because if they remain wet they may crumble during cooking)
Creating a smooth mixture
First of all, pour the chickpeas into a food processor then add remaining ingredients
Mix everything. Rub off the walls and mix a second time until you get a texture that is neither too fine nor too thick . The mixture must hold but not be like hummus.
Pour the mixture into a bowl. Do not hesitate to remove chunk chickpeas.
Cover the bowl with plastic wrap and refrigerate for 1 hour.
Forming vegan Falafels
Heat oil in a pan.
To have the perfect shape of falafel balls we need previously wetted hands that allows the dough not to stick to the hands.
If you enjoyed this recipe you can try Koshay.
Finally, Diving the falafel balls in the hot oil, and stir it for w few seconds. When you notice it is getting its brown color, take it off the pan and place on a paper to drain .
In order to succeed Falafel, it must be dried well because if you keep it wet they may crumble during cooking and lose the taste . You can serve the falafel in sandwich with pita bread and mint sauce.