IRAQ
Iraqi falafel
30 minutes
4 persons
Average
The Middle Eastern dish 'falafel' hardly needs any introduction. The well-known and praised fried ball, usually made from ground chickpeas, is very popular. Did you just know that there isn't just one type of falafel? Every country in the Middle East has its own version of the falafel sandwich. This means there is variety in the herbs, toppings and sauce. But the type of sandwich in which the falafel is eaten is also different in every country.
We received the recipe for an Iraqi, Palestinian, Egyptian and Syrian version. Each recipe is completely unique in its taste. For example, the Iraqi falafel is the only one eaten without fresh herbs and in Egypt they do not use chickpeas but broad beans. What do the other chickpea varieties have in common? Canned chickpeas are never used, but always the dried version of the pea. Once you let these soak overnight, they will form the perfect basis for a delicious authentic falafel sandwich.
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The Iraqi falafel is unique in that it is served on a special almond-shaped Iraqi flatbread 'Samoon'. Also, unlike the other falafel variants, only dried herbs are used. This ensures a spicy and deep taste in your falafel ball.
Curious about falafel variants from other countries? Then click on the links below:
Preparation
Preparation: Soak the chickpeas in water for at least one night
Step 1: Prepare the chickpea mixture
Drain the chickpeas.
Finely chop the onion and garlic.
In a meat grinder, grind all the ingredients except the spices until smooth. The falafel gets the best structure with a meat grinder, but if you don't have one at home, you can also use a food processor.
Mix the herbs into the ground mass in a bowl with your hands until it forms a firm dough ball.
Finally, mix the baking soda into the mixture, cover the bowl and place it in the refrigerator for at least an hour.
Step 2: Turn the falafel balls
Roll the cooled mixture into small balls and flatten them slightly.
Step 3: Fry the falafel and serve
Heat the sunflower oil in a pan and fry the falafel until it turns golden brown.
Serve the falafel loose or in an Iraqi flatbread with lettuce, tomato and cucumber.
Tip: serve the falafel with Iraqi amba sauce
Ingredients
1 kg dry chickpeas (NOT canned!)
1 large white onion
1 garlic clove
1 tbsp dried coriander
1 tbsp ground cumin
1 tsp baking soda
2 tbsp salt
0.5 tbsp white pepper
0.5 tbsp black pepper
150 ml of water
Garnish:
Iraqi flatbread, also called 'Samoon'. Or pita bread.
Vegetables: tomato, cucumber, lettuce
Amba (Iraqi Mango Chutney)
Supplies:
Meat grinder (or food processor)
Deep frying pan
Want to get in the mood? Here a music suggestion!
أتمنى لك وجبة شهية ('Enjoy your meal')
