Falafel, one of the most emblematic dishes of Arab food
Falafel, with its deep roots in Middle Eastern cuisine, is not only a delicious snack but also a nutritious way to incorporate plant-based protein into our diet. This dish, made from chickpeas or broad beans, is popular around the world for its versatility and flavor. Perfect for a light lunch, appetizer, or as part of a larger feast, falafel can be served in pita bread, with salads, or simply accompanied by tahini and fresh vegetables.
Historically, falafel is believed to have originated in Egypt, possibly consumed by Copts as a meat substitute during Lent. Since then, it has transcended borders and been enthusiastically adopted in cuisines around the world, adapted locally in various ways. Modern variations include falafel made from beets, zucchini, or even with additional legumes such as lentils. It becomes the protagonist at meetings and celebrations, and is also an ideal option for vegans and vegetarians due to its high fiber and protein content.
The homemade falafel recipe is an invitation to enjoy traditional Middle Eastern cuisine with a personal touch.
The homemade falafel recipe is an invitation to enjoy traditional Middle Eastern cuisine with a personal touch. The base of this preparation is chickpeas, which are soaked overnight and then ground to form a dough that is seasoned with herbs and spices. This mixture is formed into small balls or discs and fried until crispy on the outside and tender on the inside. It is a dish that is prepared quickly and offers immediate satisfaction, ideal for a snack or a light main meal.
Falafel is one of the most popular foods in the Arab world (Foodies)
The total time to prepare homemade falafel is approximately 1 hour and 20 minutes. This includes about 10 minutes to prepare and grind the ingredients, 1 hour of resting the dough in the refrigerator for the flavors to integrate, and about 10 minutes to form the balls and fry them. Although the process of soaking the chickpeas is not included in this time, it is necessary to remember that they must be soaked in water the night before.
- 250 g of dried chickpeas.
- 1 small onion, cut into quarters.
- 2 cloves of garlic.
- 2 tablespoons chopped fresh parsley.
- 2 tablespoons chopped fresh cilantro.
- 1 teaspoon ground cumin.
- 1 teaspoon salt.
- 1/2 teaspoon ground black pepper.
- 1/2 teaspoon baking soda.
- Oil for frying.
