Name: Falafel
Yield: 4
Cuisine: Egyptian
Ingredients: Dried Chickpeas: 500 g; Onion: 1; Garlic: 1 slice; Ground Cumin: 1 pinch; Coriander Leaves: 1 bunch; Salt: 1 pinch; Black Pepper: 1 pinch; Peanut Oil: 1 l

Nta:

Cuisine:

Iyiv

35
Pab raws li cov 4
Yooj yim

Cov khoom xyaw

500 g Dried Chickpeas
1 Dos
1 hlais Qej
1 de Hauv pem teb Cumin
1 bunch Coriander nplooj
1 de Ntsev
1 de Txob
For Frying
1 l Roj txiv laum huab xeeb

Qhia

Npaj falafel yog ib qho yooj yim heev thiab nws tseem xyaum ua yuam kev.
You can serve them as a finger food appetizer or as a second course together with a vegetable side dish.
Do not forget, however, to accompany them to a light sauce like the classic one based on yogurt and mint that enriches every morsel with taste and freshness.
It is a simple dish with a delicate taste that is generally liked also by children.

Ruam

1 Ua li cas	To prepare falafel, start the evening before, soaking the dried chickpeas in cold water for at least 12 teev.
2 Ua li cas 10	Drain and rinse, then dry thoroughly with a clean cloth: they must be perfectly dry at the time of use to ensure a dough of the right consistency (to ensure that they lose any trace of excess water, you can dry them further for 10 minutes in preheated ventilated oven at 100 °).
3 Ua li cas	After performing these preliminary operations, place the chickpeas in the mixer together with the onion cut into large pieces. Add the garlic inside the mixer, squeezing it with the appropriate garlic squeezer. Season with cumin, ntsev thiab hwj txob, and operate the blades to reduce the mixture to a pulp.
4 Ua li cas 60	Chop the coriander and add it to the dough: it is important to perform this operation separately, and not directly in the mixer with the other ingredients, because in that way the coriander would release too much water wetting excessively the dough. Mix everything well and transfer the mixture into a baking dish, compacting it well with the back of a spoon. Cover with plastic wrap and place in the fridge to harden for at least 1 teev.
5 Ua li cas	Tom qab lub sij hawm no, retrieve the dough and form falafel with the appropriate tool or by hand, taking small balls of dough from time to time and crushing them slightly to get the typical shape of felafel.
6 Ua li cas	In the pan heat plenty peanuts oil to 170 degrees, and fry a few felafel at a time until golden brown. Pay close attention to the temperature of the oil, which must not exceed that indicated, otherwise the felafels will flake apart. Drain your felafel and allow the excess oil to dry on paper towels. Serve your hot felafel!