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Before starting this Falafel recipe, make sure you have organised all the necessary ingredients.
The day before: Immerse the chickpeas in cold water and steep for 24 hours.
The following day: Shell the broad beans manually or using an electric sheller.
Peel the broad beans one by one. Remove the thin skin from the broad beans.
Place the chickpeas on paper towel so it absorbs as much water as possible.
In a food processor recipient, place the broad beans and chickpeas. Process.
The paste should be quite coarse, with small bits. Make sure the consistency is not too fine.
Transfer into a mixing bowl.
Add the spices: ground coriander...
... cumin powder...
... Espelette pepper...
... and baking soda.
Finely chop the fresh parsley and coriander.
Add them to the preparation.
Finely chop the garlic cloves...
... and the onion.
Add the garlic and onion to the preparation.
Add the golden sesame seeds.
Season with salt and pepper. Combine gently with a rubber spatula.
Shape the preparation into a round pastry cutter (diameter 4 or 5 cm).
Gently remove the cutter to release the round shapes.
Arrange the round shapes in a deep fryer basket.
Immerse in a deep fryer heated at 170/180°C.
Fry for a few minutes until golden, then gently lift the basket and let the excess oil drip off. Arrange the falafel on paper towel. These delicious falafel should be served hot with the sauce of your choice (mayonnaise, tartare...).
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