Falafels de pois chiches secs - comme les frits, mais au four | L'Herboriste

Yes, we can make falafels that look exactly like fried falafels, but by making them in the oven, you will never make your falafels in a frying pan again. If you want to make the recipe, I remind you that the quantities are on my blog, the link is just below the video. It all starts with dried chickpeas. Dry, especially not pre-cooked, that's what makes the magic of this recipe. I put my chickpeas in a salad bowl and cover them generously with water. They must now be left to soak for at least 24 hours. Once these 24 hours have passed, the chickpeas have swelled well. They are still firm but easy to break. The recipe is then very easy. I drain them, then rinse them thoroughly with clear water. I pour about half of it into a blender. Don't worry, we'll take care of the other half later. To season our falafels, I put a whole bunch of fresh parsley. It is important to use fresh or frozen parsley. You can also use coriander. I use everything, not just the leaves. I just remove a few large branches, but you can leave them if your blender is powerful. I now prepare half an onion. You can use red or yellow. I simply cut it into coarse pieces before adding it. And we move on to the spices. Generous amount of salt, cumin, pepper and garlic. I finish with lemon zest. I like falafels with a lemon touch. And the zest allows you to find that taste without soaking the dough with juice. A little touch of olive oil and we mix. You have to mix until you get a fairly homogeneous dough, a bit like olive tapenade. I put it down from time to time to scrape the edges. And I add cornstarch, but you can also put flour or chickpea flour. Once everything is well mixed, I pour it into a large salad bowl. And I now mix the second half of the chickpeas by seasoning them a minimum with salt, garlic and cumin. This time you have to stop mixing much earlier. Chickpeas must be pulverized in small pieces, but always dry enough. I add it to my salad bowl, then I mix. In the meantime, I add the yeast that I forgot to add earlier. And once well mixed, our falafel dough is ready. I have prepared in advance a baking sheet covered with baking paper. And put them in time to form the falafels. For the amount, I take a well-bombed teaspoon, which I press once between my hands. It is not worth over-pressing. Then I form a small ball. You can also make small palets. There are no rules, I like to make falafels about 3 cm in diameter. I advise you to ask for help from an additional pair of hands, because it makes a lot of falafel. 25 for my part. Once all the falafels are ready, all that remains is to oil them. You always ask me what neutral oil I use. Sunflower oil or most neutral cooking oil mixes work. I use a brush to apply generously on my falafels. And they go to the oven at 200 degrees until they are well browned. Just like that. It is inexplicable how good these falafels are. I will never make falafels with pre-cooked chickpeas again, which happened to me sometimes out of laziness. And I will never make them fried either. It's really the right perfect environment. They are crispy and green inside, like in a restaurant. I hope you will try it and that you will like this recipe as always. The quantities are on the recipe written on my blog. The link is below the video. Don't forget to put a blue thumb, to comment, to support me. And above all, subscribe! See you next week for a new video. In the meantime, I send you kisses and see you soon!