Crispy Egyptian Falafel - Simple & Original
This crispy Egyptian falafel made from chickpeas and fresh herbs with a creamy sesame-tahini dip is a true classic of Oriental cuisine. As a hobby cook with a keen sense for flavors, I love this recipe because it uses no convenience products and relies entirely on the power of fresh ingredients. Unlike the Levantine variant, we traditionally use fava beans or chickpeas in Egypt along with a generous amount of fresh cilantro and parsley, which gives the falafel that wonderfully green color inside. The highlight is the combination of the crispy exterior and the delightfully airy center. Combined with the nutty sesame-tahini dip, it makes for a healthy dish that not only delights vegetarians but puts a smile on everyone's face. Preparation is child's play and guaranteed to succeed if you let the dough rest briefly so the spices can develop perfectly. Meow, these little balls are simply irresistible and perfect for a quick, nutritious treat in your own kitchen!
Ingredients
Preparation
Soak the chickpeas (150 g) in plenty of water overnight, then drain and rinse.
Peel and coarsely chop the onion (1) and garlic clove (2).
Process the chickpeas (150 g), onion (1), garlic (2), parsley (0.5), and cilantro (0.5) in a food processor into a fine, but not mushy, mixture.
Fold in the cumin (1 tsp) and baking powder (0.5 tsp) and let the mixture rest for 30 minutes so the flavors can combine perfectly.
Shape the mixture into small balls.
Heat the olive oil (200 ml) in a pan and fry the falafel on both sides until golden brown and crispy.
For the dip, stir the tahini (2 tbsp) with lemon juice (1 tbsp) and a splash of warm water until smooth and creamy.
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