PALESTINE
Palestinian 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 Palestinian falafel is the chosen one eaten in Jinan's restaurant. This falafel variant is served with hummus or Deka filfil, a sauce of pepper and garlic. We loved it!
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.
Grind the chickpeas, parsley, fresh coriander and garlic in a meat grinder 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.
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 with hummus or deka filfil in a pita bread with lettuce, tomato and cucumber
Ingredients
1 kg dry chickpeas (NOT canned!)
1 bunch coriander (approx. 40 grams)
2 bunches of flat-leaf parsley (approx. 80 grams)
6 garlic cloves
1 tbsp cumin
4 tbsp dried coriander
1 tbsp salt
1 tsp baking soda
150 ml of water
Garnish:
Toasted pita breads
Hummus
Vegetables: tomato, cucumber, lettuce
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')
