Lebanese Falafel Salad | Hearty Oriental Lunch
(0)
35 min
Quick
Sezamo
O salată libaneză generoasă și hrănitoare, cu falafel rumenit și crocant preparat din năut aromatizat cu usturoi, ceapă și ierburi, așezat pe un pat proaspăt de salată verde, roșii cherry și castraveți, completat cu un dressing catifelat de tahini și lămâie.
Ingredients
Preparation method
Preparing and frying the falafel
Drain the cooked chickpeas well and pat them gently dry with a paper towel. Place the chickpeas in a food processor along with the chopped yellow onion, crushed garlic cloves, fresh parsley, ground cumin, half a teaspoon of sea salt, and a pinch of ground black pepper. Pulse until you get a cohesive yet slightly textured mixture, without turning it into a completely smooth paste.
Add the white flour to the chickpea mixture and combine with a spatula to bind the mixture. With slightly dampened hands, shape into round or slightly flattened falafel patties (about 10-12 pieces).
Heat 30 ml of extra virgin olive oil in a large skillet over medium heat. Fry the falafel patties for 3-4 minutes on each side until golden and nicely crispy on the outside. Transfer them to a plate lined with paper towels.
Chef's tip
If the falafel mixture is too wet to shape, add another tablespoon of white flour or chill the mixture in the fridge for 15 minutes before forming the balls.
For an even lighter version, you can bake the falafel in the oven at 200°C for 20 minutes, turning halfway through.
45 min
Under an hour
