Preparation time: 20 minutes
Yield 8 falafels
Over the last few years, this culinary speciality from the Middle-East has made its way onto our plates, to our greatest pleasure. These are balls or patties of chickpeas or of mixed beans seasoned with a lot of spices, then fried in oil. You can serve them on your favourite salad or in sandwiches with marinated vegetables.
For the falafels
- 1 ½ cup (375 ml) chickpeas, cooked
- ½ onion
- ¼ cup (65 ml) flat parsley, chopped
- 4 cloves garlic, crushed
- 1 tbsp (15 ml) cumin powder
- ½ tsp (3 ml) clove powder
- 1 tbsp (15 ml) coriander seed powder
- 1 tsp (3 mL) cayenne pepper
- 1 egg
- 1/2 cup to 1 cup (125-250 ml) breadcrumbs
- Fine grey sea salt Maison Orphée, a few pinches to taste
- 3 tbsp (45 ml) lime juice
- 1 tsp (3 mL) baking powder
- ¼ cup (65 ml) flour or chickpea flour
- ¼ cup (65 mL) Balanced extra virgin olive oil Maison Orphée
- Organic sunflower cooking oil Maison Orphée for frying, 2 cm in a pan
For the sauce
- ¼ cup (65 ml) coriander, fresh
- ¼ cup (65 ml) cucumber, diced
- ½ cup of Fresh Mayonnaise Maison Orphée
- 2 cloves garlic, finely chopped
- 2 tsp. lemon juice
- In a large bowl, crush the cooked chickpeas. A potato masher does the job perfectly.
- In a blender, add the onion, garlic and parsley.
- Add to the mashed chickpeas.
- In a bowl, mix the egg, spices, salt, lime juice and baking powder.
- Add to the mashed chickpeas with a spatula while also incorporating the olive oil. Gradually add the breadcrumbs and flour. If it is too humid or sticky, add more breadcrumbs.
- Make balls or patties.
- Fry in deodorised sunflower oil until golden. Remove and drain on absorbing paper.
- Mix the ingredients for the sauce.
- Serve the falafels with your favourite salad or in a pita bread with vegetables, marinated the previous day, and lettuce.
Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe