I’m currently in an intensive test period! The issue being that almost everything I try works out perfectly well! Especially when it comes to Yotam Ottolenghi’s recipes!!
So today we’ll have falafels!!
Humm… this Mediterranean cuisine mixed with the Middle Eastern one… I love it!! Simple products, vegetables, herbs, spices! It is all so tasty!
I found this falafel recipe in the cookbook “Jerusalem” by Ottolenghi, a golden mine for recipes. I strongly recommend it! For once, I followed the recipe to the letter (yes I can do it! 😉 ) and the result was truly fantastic! Nothing to add!
The best part: I got to make the recipe with Liam, my son, he shaped all the falafels himself, as a Chef!! Another great pleasure in the kitchen: share my passion with my children… Sorry for talking about my life… Let’s go back to those falafels!!
You can cook them in a frying pan or in the oven if you prefer. In such cases, my advices are the following:
– with a frying pan, make sure to put enough oil so that to have one centimeter. Go for a small pancake shape rather than a ball, otherwise your falafels may not be properly cooked.
– in the oven, spread oil on your dish, place your falafels and spread 2 tablespoons of oil. Then cook them for 25 minutes at 180 degrees. “Shake” your dish once or twice during cooking to get a uniform golden color.
I served my falafels (well my son Liam’s falafels!!!) with a cucumber raïta and a delicious tomato and pomegranate salad. It was perfect!!
Last advice (but the least): it is recommended to take dry chickpeas to make this recipe, which means starting the day before to soak the chickpeas overnight. With canned ones, you will get a sticky preparation, quite thick. Whereas with dry ones, your falafel texture will be super light.
A blender or a Thermomix,
A large bowl,
An ice cream scoop (to get well shaped falafels)
And a fryer.
So now let’s say thank you Yotam Ottolenghi and let’s cook!
The recipe, Chef!
- 250 g dry chickpeas
- 1 medium size onion
- 2 garlic cloves
- 4 parsley stalks
- 12 coriander stalks
- 1/4 teaspoon chilli pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cardamone
- 1/2 teaspoon baking soda
- 1,5 tablespoons flour
- 3 tablespoons water
- 3/4 teaspoon salt
- 1 or 2 tablespoons sesame seeds
- Oil for the fryer
The day before, soak the chickpeas in a large volume of water.
The next day, rinse them, and put them in a blender.
Add the onion and garlic roughly chopped, add the herbs.
Mix until you get an homogeneous and thin mixture (help with a spatula if necessary).
Pour in a large bowl, add the spices, salt, flour, baking soda and water. Mix well.
Cover with a cling film and set aside in your fridge for one hour.
After one hour, heat the oil in the fryer at 170 degrees.
Shape balls with your ice cream scoop. Make sure they are properly compact.
Spread sesame seeds and fry them for 4 minutes. Your falafels should be golden.
Mint leaves should be great in it... I'll try soon.
PaulineFriday June 12th, 2020 at 09:03 PM
Je tenterais volontiers cette recette car je n’avais jamais tenté d’en faire moi même !
Mais ayant des personnes ne mangeant pas de gluten dans mon entourage, pensez vous que la farine peut être remplacée sans risque de rater la recette par de la maïzena, ou de la farine de pois chiches éventuellement pour rester sur le goût de l’ingrédient principal ?
Merci beaucoup en tout cas pour toutes vos superbes recettes !
EmmaFriday June 12th, 2020 at 09:21 PM
oui bien sûr ! farine de pois chiches ou Maïzena 😉
CamilleSaturday January 23rd, 2021 at 02:22 PM
La recette a l air très bonne.
Je n’ai pas de friteuse…
Comment procéder pour la cuisson ?
Pensez vous que cela puisse marcher au four ? Ou a la poêle ??
Merci pour vos conseils !!
EmmaSaturday January 23rd, 2021 at 03:08 PM
oui à la poêle ça ira et au four aussi mais ce sera moins croustillant car non frit. Dans le cas du four, badigeonnez vos falafels d’huile à l’aide d’un pinceau