"Simplicity is the ultimate sophistication" LdV

Monday, 20 March 2017

OVEN FALAFELS EXPRESS

OVEN FALAFEL EXPRESS   

It's strange. You can find falafels, the very popular levantine dish, almost everywhere in sandwiches as well but you never ever think about doing yours. Believing that it might be difficult to do I suppose, tricky, with special ingredients? Yes, if you wish to do the correct one, it will take around 1 day (you have to soak the chickpeas first, etc, etc...). Lucky you, it's easy-peasy here. With this recipe, I can demonstrate that it is possible to have yummy falafels in a very quick manner. The only trouble with this dish, it's the time. The time people eat them : too quickly for my taste... This recipe is from my Lebanese friend Thérèse . (I have adapted it of course...).    

Wine pairing : Faugères (White) from Languedoc-Roussillon.




OVEN FALAFEL EXPRESS
A quick glance in your kitchen...

In your fridge
Coriander leaves
Mint leaves
Parsley leaves
Eggs
Chili
Yogurt
Lemon

In your cupboard 
Chickpeas
Onion
Garlic
Cumin seeds
Corn flour
Baking powder
Tahini


OVEN FALAFEL EXPRESS
For 18 falafels


1 large chickpeas cans drained (400g) 
1 medium onion 
2 garlic cloves 
1 tsp of cumin seeds 
2 generous handfuls of coriander leaves 
A dozen of mint leaves 
50g 1,7 oz of corn flour 
5g 0,17 oz of baking powder 
2 eggs beaten 
1 chili
1 generous handful of curly parsley leaves.
200g 7,05 oz of yogurt (Activia for me) 
100g 3,5 oz of tahini 
The juice of 1 lemon

Preheat your oven to 210° C.
In the bowl of a food processor, put the onion, garlic, parsley, coriander, chili, mint, chickpeas, cumin and eggs. Blitz until smooth.
Pour the mixture in a medium bowl and add the flour and baking powder. Combine well.
By hand, form small balls (golf balls size). Slightly flatten.
Line a baking tray with baking paper and dispose the falafels.
Cook for 15 minutes.
Meanwhile, prepare the sauce combining the yogurt, lemon juice and tahini.
Serve on its own or with wholemeal tortillas or pita bread.
Miam, miam, miam...



Falafels express au four

Pour 18 falafels 
1 large boite de pois chiche égoutté de 400g
1 oignon
2 gousses d’ail
1 cac de cumin
2 généreuses poignées de coriandre fraiche
Une douzaine de feuille de menthe
50g de maïzena
5g levure chimique
2 œufs battus
1 chili
1 généreuse poignée de persil
200g de yaourt
100g de tahini
Le jus d’1 citron


Préchauffez votre four à 210°C.
Dans le bol de votre robot mettez l’oignon, ail, persil, coriandre, chili, menthe, pois chiche, cumin et œufs. Réduire en purée.
Transvasez cette préparation dans un récipient et y ajouter la maïzena et la levure. Mélangez bien.
Formez à la main des petites boules (de la taille d’une balle de golf), légèrement aplaties.
Disposez les falafels sur un plateau chemisé de papier sulfurisé.
Enfournez pour 15 minutes.
Pendant ce temps, préparez la sauce en combinant le yaourt, le jus de citron et le tahini.
Servez les falafels avec la sauce, seuls ou accompagnés de tortillas ou de pain pita complets.

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