I've been "taught" how to make felafels by an actual Egyptian (who call it ta'amiah), and the recipe ran something like this: drained cans of chickpeas, parsley, onion, potato, flour, and eggs. Add water if too thick. It turns out that five of the seven ingredients listed are a complete no-no for successful felafel making, and the addition of water being the fatal error.
But that's not all. I finally learnt the real proper method to make delicious crunchy felafels... by a Frenchman! Bernard, to be exact.
La Cuisine de Bernard almost feels like a treasure too good to share. His recipes are tried and tested to optimize success, and success it is.
Give credit where credit is due, I always say.
So, the secret is to soak dried chickpeas in cold water for 24 hours, then dry them really, really well.
Canned chickpeas? Failure. Water? Disaster. Flour? Eggs? Potato? Noooooo.
2 cups dried chickpeas
6 cloves garlic
1/2 an onion
1/2 cup parsley, chopped
1/2 cup coriander, chopped
1 tsp baking soda
2 Tbsp sesame seeds, roasted
2 tsp powdered coriander
2 tsp cumin
1/2 tsp chili powder
1 1/2 tsp salt
1/2 tsp pepper
To serve, optional:
1 cup yogurt
2 Tbsp tahini
|Left: dried chickpea. Right: a re-hydrated chickpea.|
|Dry the re-hydrated chickpeas well.|
|Form between 2 tablespoons then slide into hot oil.|
Cover the chickpeas in cold water for 24 hours.
Drain, dry well using paper towels.
Place the chickpeas, parsley, coriander, onion, and garlic in a food processor.
Process until fine and homogeneous.
Transfer to a bowl and add the sesame, baking soda, cumin, coriander, chili, salt and pepper.
Form individual felafels by compressing the mixture between two tablespoons facing each other (bi-convex).
Slide the patty from the spoon directly into hot oil.
Fry until golden brown, flip and fry on other side.
Remove and let drain from excess oil on paper towel lined plate.
To serve, mix the yogurt and tahini and put in a small bowl.
Dip the felafels in the yogurt mixture and enjoy.
صحة و عافية