Hello ! I hope you all go very well! For my part it goes rather well, I continue to work on videos but also and especially, on my first ebook !!! I can not wait to get it online!
Anyway, today I offer you one of my favorite everyday recipes: falafel (or in other words, chickpea patties). There are a thousand ways to make it, such as this version with eggplant and mint that I put online a while ago. There is actually a big difference between these two recipes. This second is made with cooked chickpeas while in this new version they are raw. Do not worry, it’s still very good!
This technique is actually much better. With cooked chickpeas, you get mostly falafels close to puree patties. It is a little less good at the level of the texture … Using raw chickpeas allows to have more maintenance and material. They become crisp on the outside.
This recipe is very basic, I invite you to personalize it with spices or herbs that you like if you do not have the ones I propose.
To eat them, there are several possibilities. Some eat them in pita or Lebanese bread with raw vegetables and hummus. It is certainly very good but not very light for a healthy lunch. So, I just added them to my salad, made of whole rice, avocado, mash and sprouted seeds.
I hope this recipe will please you! Good week to you all,
Falafels of chickpeas
For 10-12 falafels
Vegan / Gluten free
Preparation time : 10 minutes / Cooking time : 20 minutes / Rest time : 1 night
1 1/2 cup dried chickpeas
1 tbsp chickpea flour
1/2 tsp chili powder
2 small shallots
1 tsp cumin
salt and pepper
1 handful of chopped parsley
Place the chickpeas in a bowl with plenty of water. This must largely cover them. Leave to rest overnight. The chickpeas will soften and especially triple in volume.
Place the chickpeas and the rest of the ingredients in a robot and mix. Do some pulse to not get cream but a little texture.
With an ice spoon, form pellets and spread them on a baking sheet. Bake at 200°C for 15 to 20 minutes.