Falafel
Crispy chickpea balls with herbs and aromatic spices
Ingredienti
- ceci secchi300 g
- cipolla1 pz
- aglio3 spicchi
- prezzemolo30 g
- coriandolo20 g
- cumino macinato1 cucchiaino
- coriandolo macinato1 cucchiaino
- farina2 cucchiaio
- olio per frittura500 ml
- sale1 a piacere
- pepe nero1 a piacere
- bicarbonato di sodio0.5 cucchiaino
- cetrioli in salamoia40 g
Istruzioni
Soak the chickpeas overnight; drain the water; blend in a food processor (not to a paste).
Add onion, garlic, parsley, cilantro, cumin, coriander, salt and pepper.
Add baking soda and flour; refrigerate for 30 minutes.
Shape into balls ø4 cm.
Deep-fry at 180 °C for 3–4 minutes until golden brown.
Serve in pita bread with hummus, tomatoes and pickled onions.
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