Falafel, Arabic chickpea ravioli without frying: baked

The famous chickpea fritters are cooked here, which are normally fried, but no one notices the difference

The famous chickpea fritters are cooked here, which are normally fried, but no one notices the difference

Recipe for 4 people.

Classic (no restrictions), Lactose Free, Vegan, Vegetarian

Preparation: 00:50 + chickpea soaking time

Interval: 00:20

TOOLS

1 cutting board(s), 1 colander(s), 2 bowl(s), 1 spatula(s), 1 non-stick pan(s), 1 whisk

EQUIPMENT

conventional + processor

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Falafel ingredients

– 200 g of chickpeas soaked for at least 8 hours

– 1/2 unit of onion, cut into pieces

– 1 clove(s) of garlic

– 4 tablespoons parsley (leaves)

– 4 tablespoons of mint (leaves)

– 1 teaspoon(s) of cumin

– 1 teaspoon of Syrian pepper

– 1 teaspoon of coriander seeds ^AND

– nutmeg to taste

– salt to taste

– 1/2 teaspoon(s) of sodium bicarbonate ^eph

– 1 1/2 tablespoons wheat flour, plus a little more, if necessary, for binding

– oil to taste, for frying

Tarator sauce ingredients

– 1 cup(s) of tahini

– 1 cup(s) water, filtered

– 2 cloves of garlic, roughly chopped

– 1 1/2 units of lemon

– salt to taste

PREPARATION:

1. Place the chickpeas in a colander and wash them under running water. Transfer to a bowl, cover with plenty of water and leave to soak for at least 8 hours.
2. After the chickpeas have been soaked, separate the utensils and ingredients for this recipe during preparation. Choose one or more non-stick pans or grease others of your choice with a drizzle of oil.
3. Peel the garlic cloves for the falafel and sauce. Chop the garlic clove that will be used in the sauce.
4. Peel and cut the onion into large pieces.
5. Wash and dry the parsley and mint well. Leave on absorbent paper. There is no need to cut them because they will be processed.

PREPARATION:

Falafel:

1. Using a sieve, drain the soaked chickpeas and wash them under running water.
2. Dry with a clean cloth to avoid moistening the dough.
3. Place the onion, garlic, parsley and mint in the food processor and blend for 1 minute.
4. Add the chickpeas, cumin, Syrian pepper, coriander seeds, nutmeg and salt.
5. Blend for about 3 minutes, until you obtain a moist paste that is not completely smooth, a little rough – if necessary, interrupt the process to scrape, with a spatula, the paste that remains stuck to the walls of the robot.
6. Transfer the dough into a bowl, add the bicarbonate of soda and flour and mix well.
7. The dough, once worked, must have a compact consistency and be easy to shape. If it doesn’t mix, add a little more flour.
8. Using a spoon as a measure, scoop out portions of the falafel dough and form into balls.
9. From this point on the falafel can be frozen, if desired, or after cooking.
10. If you intend to prepare it immediately after cooking, preheat the oven to 220°C.

Tarator Sauce:

1. In a bowl, mix the tahini paste, water (see quantity in ingredients), minced garlic, lemon juice and salt.
2. Beat with a wire whisk until you obtain a smooth paste with a slightly more liquid consistency than mayonnaise.
3. Book.

Falafel – BAKED (frozen):

1. If you are preparing previously frozen raw falafel, preheat the oven to 180°C.
2. Arrange the falafel balls on a baking tray.
3. Put a drizzle of oil on each.
4. Cook for 5 – 10 minutes or until thawed.
5. Increase the temperature to 220°C.
6. Brown the falafel balls on one side (about 5 – 10 minutes).
7. Then turn and brown the other side (another 5-10 minutes).
8. The falafel should be very dark, exactly the color they take on when fried.

Falafel – BAKE (thawed or freshly prepared):

1. Preheat the oven to 220°C.
2. Place falafel balls on nonstick or greased baking sheets.
3. Put a drizzle of oil on each.
4. Brown the falafel balls on one side (about 5 – 10 minutes).
5. Then turn and brown the other side (another 5-10 minutes).
6. The falafel should be very dark, exactly the color they take on when fried.

FINALIZATION AND ASSEMBLY:

1. Serve the falafel as a snack or as part of your meal, with a fatuche salad or another salad of your choice.
2. They are also excellent with Syrian rice or in sandwiches.
3. Serve with the tarator sauce over the gnocchi or, if you prefer, on the side.

e) This ingredient(s) may contain traces of lactose due to cross-contamination. Lactose is the sugar present in milk and its derivatives, it does not present any health risk if consumed in moderation by healthy people. People suffering from some kind of sensitivity, allergy or intolerance should be careful and pay attention to the presence in the composition of milk products, such as casein, albumin and milk powder. This is why we always recommend reading the labels of this ingredient(s) and all the others that may not be marked very carefully and opting for brands that certify that they are LACTOSE FREE. f) These ingredients may contain traces of products of animal origin. Some brands may contain products of animal origin or tested on animals. Therefore, we recommend that you read the labels of this ingredient(s) and others that may not be marked very carefully and opt for brands free of substances of origin or practices associated with animals. Check if the company/product is VEGAN before choosing to purchase.

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Source: Terra

Ben

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.