Falafel: a quick and super practical recipe for chickpea dumplings without soaking, vegan, vegetarian, to be enjoyed without moderation
What’s different about this FALAFEL recipe (chickpea dumplings)? No need to soak the chickpeas, it’s vapt vupt and the result is just as good and much faster to make.
The simple recipe of chef Cris Muratori, from Bake and Gourmet Cake, works very well with vacuum-packed pre-cooked chickpeas. So organize the ingredients list already HERE and put the recipe in yours online menu there on our website.
- Portion: 4 people
- Tools: 1 cutting board, 1 sieve, 1 grater, 1 frying pan or deep pan, 1 grill
- Equipment: conventional + processor.
- Do you also want to make the multicolored salad to go with it? LOG IN here.
FALAFEL RECIPE, super practical
INGREDIENTS:
FALAFEL, super practical and quick to make:
- 200 g of pre-cooked chickpeas, vacuum packed.
- 1/2 onion coarsely chopped.
- 1 clove of garlic
- 4 tablespoons parsley (leaves), coarsely chopped
- 4 tablespoons of mint
- 1 teaspoon(s) of cumin
- 1 teaspoon(s) of chilli
- 1 teaspoon(s) of coriander seeds
- 1/2 teaspoon baking soda
- 4 tablespoons of wheat flour, or just enough to give the point
- nutmeg
- salt
- fry oil
To accompany – Mint Tahini Sauce:
- 4 tablespoons of tahini
- 1/2 cup(s) of water, filtered
- 1/2 unit(s) lemon (juice)
- salt
- 1/2 cup (tea) mint (leaves), cut into strips
- 1/2 unit(s) seedless red pepper, minced
Multicolored Salad (Super practical Falafel)
- Access ingredients and al. how to make multicolor salad recipe Here.
FALAFEL RECIPE PREPARATION, super practical
Mint Tahini Sauce (prepare before starting falafel)
- Wash the mint leaves well and cut them into strips.
- Put the tahini paste in a bowl and mix the filtered water (see quantity in the ingredients) to dissolve it – if you prefer a more fluid sauce, increase the amount of filtered water a little.
- Add the lemon juice, season with salt and mix.
- Add the chopped peppermint and shredded mint leaves.
- Reserve
Falafel, super practical – vegan and vegetarian chickpea dumplings:
- Chop the falafel ingredients as per the ingredients list.
- Dry the chickpeas with a clean towel.
- Place the onion, garlic, parsley and mint in a food processor and blend.
- Add the chickpeas, cumin, allspice, coriander seeds, nutmeg and salt.
- Work until you get a wet dough, not completely smooth, but a little rough.
- Transfer the dough into a bowl, add the baking soda and wheat flour and mix well.
- The dough, after being worked, must have a consistent consistency and easy to shape, if it is not bound, add a little more wheat flour.
- Using a spoon as a measure, scoop portions of the falafel dough and form into balls. Place them on a cutting board and press gently to flatten them slightly. Reserve.
- Heat the oil in a deep frying pan or skillet, being careful not to get too hot (test it with 1 dumpling).
- Lower the heat to medium and place the gnocchi in the boiling oil, browning them on both sides.
- Remove from the oil and put it to drain on a wire rack or paper towel.
- SERVE WITH MULTICOLORED SALAD click HERE.
- Serve hot, with the previously prepared tahini sauce.
FALAFEL: Arabic vegan and vegetarian chickpea ravioli with quick tahini sauce, perfect with a multicolored salad. Enjoy without moderation!
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
