Homemade Falafel using a Silvercrest Monsieur Cuisine
(4.9)
Preparation time
Total time
Servings
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Difficulty
Falafels are the culinary equivalent of a warm hug from the Middle East, where every bite is a journey through vibrant spices and textures! Legend has it that these delightful chickpea balls were originally crafted by Egyptian Jews as a meat substitute during Lent, turning humble ingredients into a beloved street food sensation. With a perfect crunch on the outside and a soft, herb-infused center, falafels are not just a meal; they are a celebration of flavor! Pair them with tahini sauce and fresh veggies, and you have a dish that could make even the grumpiest of palates smile. So, roll up your sleeves and get ready to embrace the magic of falafels – your taste buds will thank you!
Ingredients
- 250 g Chickpea
- 150 g Fresh parsley
- 50 g Fresh coriander
- 100 g Onion
- 2 Cloves of garlic
- 1 Teaspoon(s) Ground cumin
- 1 Teaspoon(s) Ground coriander
- 1 Teaspoon(s) Chili powder
- 1 Teaspoon(s) Salt
- 1 Teaspoon(s) Pepper
- 1 Teaspoon(s) Baking powder
- 100 g Sesame cream - tahini
- 50 g Lemon juice
- 50 g Water
Steps
Falafel Mixture
- Add 250 g of chickpea in a bowl.
- Soak the chickpeas in water for at least 12 hours. Drain well.
- Add 100 g of fresh parsley, 50 g of fresh coriander, 100 g of onion, 2 cloves of garlic in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Add 1 teaspoon(s) of ground cumin, 1 teaspoon(s) of ground coriander, 1 teaspoon(s) of chili powder, 1 teaspoon(s) of salt, 1 teaspoon(s) of pepper, 1 teaspoon(s) of baking powder in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4. Scrape the sides of the bowl with the spatula
- Shape the mixture into small, slightly irregular balls.
Cooking Falafel
- Heat Olive Oil in a deep frying pan or fryer to 180°C.
- Fry the oven with an oil base at 180°C.
- Fry the Falafel balls in batches until golden brown and crispy, about 3-5 minutes.
- Remove with a slotted spoon and drain on paper towels.
Tahini Sauce
- Wash the food processor bowl.
- Add 100 g of sesame cream – tahini, 50 g of lemon juice, 50 g of water, 50 g of fresh parsley in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add more water if needed to adjust consistency.
- Serve the warm Falafel balls with the Tahini Sauce.
