12/16
Easy
40min
When talking about a recipe as rich and popular as Falafel, there is little left to invent, since originality in this case makes it lose its charm. An Arabic recipe that has managed to transmit all the best of this culture and highlight the good taste of the Middle Eastern palate. Falafel is a recipe based on chickpeas, although within its variations you can find it based on beans. We wanted to preserve the original recipe that we took from Guinda Guindilla. ● gr of Pedrosillano chickpeas soaked the night before.⚠️NOT COOKED!!!!⚠️(I have used this variety but you can use any) See in store ● 2 cloves of garlic without germ. ● 1 medium red onion. ● A handful of fresh mint. ● A handful of fresh parsley. ● 1 tablespoon tahini. ● 1 teaspoon of cumin. ● A pinch (to taste) of paprika or chopped chilli. ● tablespoons of chickpea or oatmeal flour. See in store ● Salt and pepper. 1. Soak the chickpeas for about 12 hours beforehand, drain them well and put all the ingredients in a processor or powerful blender/chopper. ⚠️Remember, do not cook the chickpeas, only soak them. 2. You have to get a homogeneous and compact dough that allows you to make balls. 3. Put the formed balls on the oven tray lined with paper and bake for about 25 minutes at 200°C. Serve with a soy yogurt sauce with lemon juice, salt, extra virgin olive oil, mint and pepper. Everything well mixed. ❗ Serve with pita bread, lettuce, pickles, tomato, and sauce and you'll see what a feast.
