One of my favorite veggie recipes is definitely falafel! These small meatballs from the Near East gather in a compact format my favorite ingredients: chickpeas, cumin, and coriander. It's like a trip into a mouthful. Traditionally, falafels are fried, but I prefer their baked version, which is also simpler to make.
The variations of falafels are infinite; you can put what you want: herbs, spices, legumes, vegetables, etc. I propose here two versions. As for the way of eating, again there is matter to variety! You can put them on a bed of rice, put them in pitas with tabbouleh and marinated beetroot, roll them in a leaf of lettuce with tzatziki, tomatoes and lots of herbs ... or eat them like sweets (full of protein!). Falafel is eaten as hot as at room temperature.
Never leave me alone with a dish of falafel, because I can easily eat a dozen! If I had to summarize the summer in a meal, there would certainly be a place for herb falafel rolled in lettuce, next to the glass of rosé, the watermelon salad, mint and feta, and the tomato and basil pie.
INGREDIENTS
- 1 cane chickpeas, rinsed and drained
- ¼ cup flour
- ¼ cup of bread crumbs
- 1 small onion, chopped
- 1 clove of garlic, chopped
- 1 C. soy sauce
- 1 C. tablespoons water
- 2 tbsp. vegetable oil of your choice
- 1 C. sesame seeds
- Salt and pepper
- A pinch of Cayenne pepper
- ¼ c. curry
- ¼ c. cumin
- ¼ c. ground coriander seeds
Preparation
Put all the ingredients in the food processor and mix until fairly smooth and the chickpeas are pureed.
Form small balls about 1 inch in diameter rolling the preparation in your hands (trick not to stick too much: wet your hands before). Place the meatballs on a baking sheet lined with parchment paper.
Brush with a little vegetable oil. (This step is optional, but makes the falafels more golden and tastier.)
Bake at 350 ° F for 20 minutes, turning the falafels halfway through cooking.
Keep in an airtight dish in the refrigerator. Falafels also freeze very well.
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