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We still see again too often people who fight against falafel, who fight to avoid the disintegration of the dough in the hot oil. Some even add eggs, flour and even water to their recipes! And that’s the problem with falafel: the water! You must avoid using any: you must wipe everything well before mixing: chickpeas (or beans) and herbs. But above all!!!!!!! Do not put canned chickpeas!! Because they are cooked… And then we are sure to see the dough spread in the oil… So no!! You need dry (raw) chickpeas that are left to soak for 24 hours in cold water. If you dry them well, you are sure to get wonderful falafels. Then, everyone has their own tastes. So everyone is free to put chickpeas, beans, a mixture of both, to put more or less of this or that spice, to put only coriander or flat parsley, to add or not sesame seeds. I give you here my version which is the exact copy of the falafels that you can find in the rue des rosiers in Paris. I also lived in Cairo for a few months and the falafel (taâmia in Egypt) was also delicious. Then we will find regional and national variations… In a word: adapt the recipe to the taste you like! In any case, with my advice, there is no reason not to succeed!
Twenty-four hours later: drain the chickpeas well then dry them thoroughly with a clean cloth or absorbent paper. The chickpeas really need to be dry. Because that’s often where the falafel crumble when cooking, because they have too much water. If you take care to dry them well, then the falafels will be perfect!
Put the chickpeas (raw therefore, and dried but rehydrated) in a blender (or a meat grinder).
Mix in small strokes to obtain a dough that sticks a little. We don’t want a smooth mashed potatoes!! But by leaving a minute in the blender, you already get this beautiful texture with these tiny little pieces. If you pack this dough, it clumps together: that’s what you’re looking for! You must mix sufficiently to avoid the disintegration of the paste in the hot oil.
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Put the dough in a bowl then add the spices: coriander powder, cumin, pepper, salt, baking soda.
Finely chop half a bunch of fresh coriander and half a bunch of flat parsley, the garlic cloves and half an onion.
Advice from bernard:
if you wash the herbs, you have to dry them well to remove all the water!
Add everything to the dough.
Mix well and add (it’s delicious with!!) the toasted sesame seeds. The result is a paste where you can see the herbs.
Another solution that will give a green paste (it tastes almost the same!) is to put everything together in the blender. I like this version because it goes faster and gives a nice color to the falafels.
Season everything well.
And don’t forget the sesame seeds!
So! The beautiful falafel dough is ready! The falafel king, the falafel ace…. it’s us now!
That’s all!! No flour, no gram flour, no egg, no water (!!!!), nothing else! The falafel is as simple as that if you have taken care to take dried chickpeas rehydrated 24 hours that you have then dried well!
Here is the famous falafel spoon that I ordered on Ebay. She arrived at my house 8 days later. I reassure everyone: you can buy it but you can totally do without it!! This is mainly used to give perfectly identical falafels. Simply press the dough into the cavity with a spoon to give the falafel a domed appearance.
Then to push (in fact we release because there is a spring). The formed falafel is then put directly into the hot oil.
Here are the two ready-to-use pastes.
If you don’t need the falafel spoon, you can just form the balls with your little hands!
Put the falafels one by one in the hot oil.
You can choose their color, but I like them dark brown.
Leave to cool on absorbent paper.
And here is a delicious fluffy falafel in the center!
And here are the delicious small falafels well crispy and soft inside.
Falafels
J’aime les falafels, j’adoooore les falafels! Bien croustillants et dorés, ils sont tout tendres à l’intérieur. Et puis c’est tellement facile à faire, que l’on aurait bien tort de s’en priver…! Oui mais! On voit souvent des personnes qui ne savent pas s’y prendre ou qui obtiennent une pâte qui se délite dans l’huile au lieu de rester en boule. Cela leur arrive car ils ne respectent pas quelques règles essentielles à leur réussite. Venez vite lire la recette et les petits secrets qui font que plus jamais vous ne raterez un falafel. Et si vous ne les connaissez pas encore, c’est l’occasion rêvée pour les essayer!
Ingredients
Recettes pour une cinquantaine de falafels:
- 500 g poids chiches secs ou fèves sèches
- 6 gousses ail
- 1/2 bouquet persil plat
- 1/2 bouquet coriandre (en tout pour les 2:60g)
- 1 c à café bicarbonate de soude
- 1 c à soupe sésame doré
- 2 c à café coriandre en poudre
- 2 c à café cumin en poudre
- 1/2 c à café piment en poudre
- sel
- poivre
Instructions
- Mettre à tremper les pois chiches (ou les fèves) la veille dans de l’eau froide. Il suffit de les laisser tremper 24h. N’essayez pas cette recette avec des pois chiches en boîte! Surtout pas!!
- Vingt-quatre heures plus tard: bien égoutter les pois chiches puis les essuyer parfaitement dans un linge propre ou du papier absorbant. Il faut vraiment que les pois chiches soient secs. Car c’est souvent là que les falafels se délitent à la cuisson, car ils ont trop d’eau. Si on prend bien soin de les sécher, alors les falafels seront parfaits!
- Mettre les pois chiches (crus donc, et séchés mais réhydratés) dans un mixeur (ou un hachoir à viande).
- Mixer par petits coups pour obtenir une pâte qui colle un peu. On ne veut pas pour autant une purée lisse!! Mais en laissant une minute au mixeur, on obtient déjà cette belle texture avec ces petits morceaux minuscules. Si on tasse cette pâte, elle s’agglomère: c’est ce que l’on cherche! Il faut mixer suffisamment pour éviter le délitement de la pâte dans l’huile chaude.
- Mettre la pâte dans un bol puis ajouter les épices: coriandre en poudre, cumin, piment, sel, bicarbonate de soude.
- Hacher finement un demi bouquet de coriandre fraîche et un demi de persil plat, les gousses d’ail et le demi oignon.Conseil de bernard: si on lave les herbes, il faudra veiller à bien les sécher pour enlever toute l’eau!!
- Ajouter le tout à la pâte.
- Bien mélanger et ajouter (c’est délicieux avec!!) les graines de sésame grillées. On obtient donc une pâte où l’on voit les herbes.
- Une autre solution qui donnera une pâte verte (au goût, c’est quasiment la même chose!) consiste à tout mettre ensemble dans le mixeur. J’aime cette version car du coup ça va plus vite et cela donne une belle couleur de falafels
- Note de bernard: si on lave les herbes, il faudra veiller à bien les sécher pour enelever toute l’eau!!
- Bien épicer le tout.
- Sans oublier les graines de sésame!
- Voilà! La belle pâte à falafels est prête! Le roi du falafel, l’as du falafel…. c’est nous maintenant!
- C’est tout!! Pas de farine, pas de farine de pois chiches, pas d’oeuf, pas d’eau (!!!!), rien d’autre! Le falafel c’est aussi simple que cela si l’on a pris bien soin de prendre des pois chiches secs réhydratés 24h que l’on a ensuite bien séchés! Voici la fameuse cuiller à falafel que j’ai commandée sur Ebay. Elle est arrivée chez moi 8 jours après. Je rassure tout le monde: on peut se l’acheter mais on peut totalement s’en passer!! Cela sert surtout à donner des falafels tous parfaitement identiques. Il suffit de tasser la pâte dans la cavité avec une cuiller pour donner un aspect bombé au falafel.
- Puis de pousser (en fait on relâche car il y a un ressort). On met alors directement le falafel formé dans l’huile bien chaude.
- Voici les deux pâtes prêtes à l’emploi.Si l’on se passe de la cuiller à falafel, il suffit alors de former des boulettes avec nos petites mains!
- Mettre les falafels un par un dans l’huile bien chaude.
- On peut choisir leur couleur, mais je les aimes bien brun foncé.
- Laisser refroidir sur un papier absorbant. Et voici un délicieux falafel tout moelleux au centre!
- Avec la pâte où l’on a haché soi-même les herbes, cela marche évidemment aussi bien!
- Et voici les délicieux petits falafels bien croustillants et moelleux à l’intérieur.
- Alors cette fois c’en est fini des falafels qui se délitent dans l’huile! Pour ma part, j’ai congelé une partie de mes falafels. Il suffit alors de les réchauffer à four chaud pendant une dizaine de minutes pour qu’ils retrouvent leur texture croustillante…!Et vous?? Plutôt pois chiches ou fèves??
Nutrition
Calories: 18kcalCarbohydrates: 3gProtein: 1gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 23mgPotassium: 37mgFiber: 1gSugar: 0.5gVitamin A: 63IUVitamin C: 1mgCalcium: 9mgIron: 0.4mg
Tried this recipe?Let us know how it was!
I like falafels, I loooove falafels! Crispy and golden, they are tender inside. And then it’s so easy to do, that it would be wrong to deprive yourself of it…! Yes, but! We often see people who don’t know how to do it or who get a dough that falls apart in the oil instead of remaining in a ball. This happens to them because they do not respect some rules essential to their success. Come quickly read the recipe and the little secrets that will ensure that you will never miss a falafel again. And if you don’t know them yet, this is the perfect opportunity to try them!
We still see again too often people who fight against falafel, who fight to avoid the disintegration of the dough in the hot oil. Some even add eggs, flour and even water to their recipes! And that’s the problem with falafel: the water! You must avoid using any: you must wipe everything well before mixing: chickpeas (or beans) and herbs. But above all!!!!!!! Do not put canned chickpeas!! Because they are cooked… And then we are sure to see the dough spread in the oil… So no!! You need dry (raw) chickpeas that are left to soak for 24 hours in cold water. If you dry them well, you are sure to get wonderful falafels. Then, everyone has their own tastes. So everyone is free to put chickpeas, beans, a mixture of both, to put more or less of this or that spice, to put only coriander or flat parsley, to add or not sesame seeds. I give you here my version which is the exact copy of the falafels that you can find in the rue des rosiers in Paris. I also lived in Cairo for a few months and the falafel (taâmia in Egypt) was also delicious. Then we will find regional and national variations… In a word: adapt the recipe to the taste you like! In any case, with my advice, there is no reason not to succeed!
Recipes for fifty falafels:
-500g of dry chickpeas or dry beans
-6 cloves of garlic
-1/2 bunch of flat-leaf parsley
-1/2 bunch of coriander (in total for 2: 60g)
-1/2 onion
-1 teaspoon of baking soda
-1 tablespoon of golden sesame seeds
-2 teaspoons of coriander powder
-2 teaspoons of ground cumin
-1/2 teaspoon of chilli powder
-salt pepper
Falafel instructions:
Soak the chickpeas (or broad beans) the day before in cold water. Just let them soak for 24 hours.
Do not try this recipe with canned chickpeas! Especially not!!
Twenty-four hours later: drain the chickpeas well then dry them thoroughly with a clean cloth or absorbent paper. The chickpeas really need to be dry. Because that’s often where the falafel crumble when cooking, because they have too much water. If you take care to dry them well, then the falafels will be perfect!
Put the chickpeas (raw therefore, and dried but rehydrated) in a blender (or a meat grinder).
Mix in small strokes to obtain a dough that sticks a little. We don’t want a smooth mashed potatoes!! But by leaving a minute in the blender, you already get this beautiful texture with these tiny little pieces. If you pack this dough, it clumps together: that’s what you’re looking for! You must mix sufficiently to avoid the disintegration of the paste in the hot oil.
/div>
Put the dough in a bowl then add the spices: coriander powder, cumin, pepper, salt, baking soda.
Finely chop half a bunch of fresh coriander and half a bunch of flat parsley, the garlic cloves and half an onion.
Advice from bernard:
if you wash the herbs, you have to dry them well to remove all the water!
Add everything to the dough.
Mix well and add (it’s delicious with!!) the toasted sesame seeds. The result is a paste where you can see the herbs.
Another solution that will give a green paste (it tastes almost the same!) is to put everything together in the blender. I like this version because it goes faster and gives a nice color to the falafels.
Note from bernard:
if you wash the herbs, you have to dry them well to remove all the water!
Season everything well.
And don’t forget the sesame seeds!
So! The beautiful falafel dough is ready! The falafel king, the falafel ace…. it’s us now!
That’s all!! No flour, no gram flour, no egg, no water (!!!!), nothing else! The falafel is as simple as that if you have taken care to take dried chickpeas rehydrated 24 hours that you have then dried well!
Here is the famous falafel spoon that I ordered on Ebay. She arrived at my house 8 days later. I reassure everyone: you can buy it but you can totally do without it!! This is mainly used to give perfectly identical falafels. Simply press the dough into the cavity with a spoon to give the falafel a domed appearance.
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Then to push (in fact we release because there is a spring). The formed falafel is then put directly into the hot oil.
Here are the two ready-to-use pastes.
If you don’t need the falafel spoon, you can just form the balls with your little hands!
Put the falafels one by one in the hot oil.
You can choose their color, but I like them dark brown.
Leave to cool on absorbent paper.
And here is a delicious fluffy falafel in the center!
With the dough where you have chopped the herbs yourself, it obviously works just as well!
And here are the delicious small falafels well crispy and soft inside.
So this time, no more falafels that disintegrate in oil! For my part, I froze some of my falafel. Just reheat them in a hot oven for about ten minutes and they will regain their crispy texture …!
And you?? Rather chickpeas or beans??
Falafel
I like falafels, I loooove falafels! Crispy and golden, they are tender inside. And then it's so easy to do, that it would be wrong to deprive yourself of it…! Yes, but! We often see people who don't know how to do it or who get a dough that falls apart in the oil instead of remaining in a ball. This happens to them because they do not respect some rules essential to their success. Come quickly read the recipe and the little secrets that will ensure that you will never miss a falafel again. And if you don't know them yet, this is the perfect opportunity to try them!
Tried this recipe?Let us know how it was!
