Classic Egyptian-Style Falafel with Garlic Sauce

Name: Classic Egyptian-Style Falafel with Garlic Sauce
Ingredients: 454 g chickpeas; water; 1 stredná onion; 25 g flat-leaf parsley; 2 g coriander; 7 g cumin; 1 g black pepper; 18 g salt; 2 g baking soda; 5.5 g baking powder; 2 ks leek; 70 g garlic; 12 g cilantro; 8 ks green onions; 454 g fava beans; sesame seeds; 15 ml lemon juice; 480 ml neutral oil; 15 ml water

#falafel#chickpeas#egyptian style#frying#Chef Billy Parisi

This recipe shows you how to make authentic Egyptian-style falafel using either chickpeas or split fava beans. Soaked and blended with fresh herbs and spices, these falafel balls are fried to golden perfection. Served with a creamy garlic sauce, they make a flavorful and satisfying dish.

Ingredients extracted via AI

Ingredients

454 g chickpeaswater1 stredná onion25 g flat-leaf parsley2 g coriander7 g cumin1 g black pepper18 g salt2 g baking soda5.5 g baking powder2 ks leek70 g garlic12 g cilantro8 ks green onions454 g fava beanssesame seeds15 ml lemon juice480 ml neutral oil15 ml water

Procedure generated via AI

Soak 1 cup (454 g) of chickpeas in cold water, making sure they are covered by 10-15 cm of water. Cover and leave them to soak in a cool, dark place for 12 to 24 hours.
After soaking, drain the chickpeas and quickly rinse them under cold water. Let them drain thoroughly.
If you’re short on time, pour boiling water over the chickpeas, add 0.5 teaspoon (2 g) of baking soda, and let them soak for 1 hour. Then drain.
Chop 1 medium yellow onion into pieces. Peel and halve 5 garlic cloves. Pick 25 g of flat-leaf parsley leaves only, coarsely chop 12 g of coriander and 2 green onions.
Add the soaked chickpeas to a food processor and pulse until you get a medium-coarse texture, scraping down the sides as needed.
Gradually add the onion, green onions, garlic, parsley, and coriander to the food processor. Pulse again until the mixture is finely and evenly combined, scraping down the sides frequently.
Add 1 tablespoon (18 g) of sea salt, 2 teaspoons (7 g) of ground cumin, 1 teaspoon (2 g) of ground coriander, and 0.5 teaspoon (1 g) of black pepper to the mixture. Pulse and mix well.
The mixture should be fine but not overly pureed or too coarse. Taste and adjust the seasoning with more salt if needed.
Transfer the mixture to a large bowl. Stir in 1 teaspoon (5 g) of baking powder—not baking soda—gently folding it in to keep the mixture light and airy.
Form falafel balls by hand or use a falafel scoop. Press them firmly and place them on a baking sheet lined with parchment paper.