Making falafel yourself is very simple!
The chickpea-balls are a worldwide hit when it comes to good, vegetarian cuisine. With so many cultures and their recipes that exist in Palma, it is clear that this Arabic recipe is also a success story as street food in the urban canyons. We show how it works.
Making falafel yourself is not difficult, but it is really worth it. Freshly prepared, the chickpea balls, which probably originate from Egypt, taste best. For the homemade falafel you don't need too many ingredients and they can be used in pita bread as a substitute for kebab (grilled meat) or simply be eaten with salad or vegetables. With a tasty sauce like the Tahini Sauce to the falafel, which we also present here, you can dive deep into the aroma worlds of Arabia - no matter whether in the streets of New York or at home in Mallorca.
Recipe: Make your own falafel
Ingredients (for 4 persons)
240 g chick peas (either canned or dried, soaked overnight in cold water)
1 handful of flat parsley
1 handful of fresh coriander
1 garlic clove
1 tsp ground coriander seed
1 teaspoon cumin powder (cumin)
1/2 teaspoon turmeric
2 tablespoons of flour
salt and pepper to taste
vegetable oil for frying
Falafel - The preparation
First drain the chickpeas well and then mash them coarsely in a mixer.
Finely chop the onion, garlic, parsley and coriander and add to the falafel mixture together with the spices and flour and mix well. Season to taste with salt and pepper and leave to rest for 15 to 20 minutes.
In the meantime, you can devote yourself to the Tahini Sauce or the side dishes.
For the Tahini Sauce you need 50 g Tahini paste from the asian shop, 50 ml water, the juice of one lemon and salt. These ingredients are mixed and seasoned well and if you like, you can also add some garlic.
The next step in making a falafel is to form balls or cams about 3 centimetres in size from the dough, which are then fried in vegetable oil at a temperature of 175 degrees Celsius. The oil is then at the right temperature when small bubbles emerge from a wooden stick or the end of the cooking spoon as soon as you hold it in the hot fat.
Fry the balls for a few minutes in the hot oil until they are golden brown. Make sure that they do not get too dark.
Then let them drip off briefly on kitchen paper and then serve them like a kebab in pita or flat bread with lettuce, slices of tomato, fresh onions and the tahini sauce.
You see, making falafel yourself is not that difficult. If you would rather just eat tasty falafel without the hassle - visit us!
- Lalina x
Visit us to taste the best wraps in Palma de Mallorca
Laina - Calle del Sindicat 34b (next to Sephora)