Today we have formed small balls, but it is also common to form small balls and squash them a bit as if they were a small hamburger. They can be accompanied with yogurt or tahini sauce.
Ingredients for 4 people
300 g of dried chickpeas
40 g shelled pistachios
1 onion (small)
3 garlic cloves
1 teaspoon yeast (6g)
chickpea flour for coating
extra virgin olive oil
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30 coriander leaves
1 teaspoon ground cumin
parsley
For the yogurt sauce:
1 plain yogurt
1 clove garlic
The juice of half a lemon
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10 mint leaves
Elaboration
Soak the chickpeas in a bowl for 24-48 hours. Remove, drain and dry them well.
Put half of the chickpeas, half of the pistachios, half of the yeast, half of the cumin, 1 clove of garlic, half of the onion (chopped), half of the coriander leaves and a pinch of salt in the food processor. . Close it and grind the ingredients until you get a homogeneous puree. Remove the pasta to a bowl and reserve it. Put the rest of the ingredients in the food processor and grind them again. Transfer the mixture to the bowl, cover it with kitchen film and let it rest for approximately 1 hour.
Put the rest of the ingredients in the food processor and grind them again | antena3.com
Take small portions of dough, round them and coat them with chickpea flour.
Heat plenty of oil in a frying pan, crush a garlic clove (with skin) and add it. When the garlic clove begins to bubble, place the balls in the pan and fry them (in batches) until golden brown. Remove them to a source covered with absorbent kitchen paper and reserve them.
Put the balls in the pan and fry them | antena3.com
Peel the garlic clove finely and put it in a bowl, add the juice of half a lemon, the yogurt, the finely chopped mint leaves and a pinch of salt, and mix well.
Make the yogurt sauce | antena3.com
Pour some yogurt sauce on the bottom of the plates and place the falafel balls on top. Garnish with some parsley leaves.
