shakshuka: Falafel

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Falafel

1 kg de grão de bico
coentro
cominho
coentro verde
hortelã
salsinha
cebolinha
sal
pimenta
cebola
alho

Obs: Todos estes temperos são a gosto, pois determinam o sabor mais forte ou não da receita (recomenda-se usar temperos frescos pois realçam o sabor)

2 ovos
1 colher de sopa de fermento em pó

Deixe o grão de bico na água 24 horas.
Escorra a água e bata os grãos com os temperos os ovos e o fermento no processador, até formar uma pasta grossa que seja fácil de enrolar em bolinhas de aproximadamente 5 cm de diâmetro.
Frite em óleo bem quente e sirva dentro do pão sírio com vinagrete, molho de pepino com iogurte e molho de tahine vendido em casas especializadas em comida árabe.

*** More recipes for actual falafel from scratch:
www.theepicentre.com
www.cooking.com

How to Use the Falafel Tool

1. Make your own falafel mixture or mix the contents of a falafel mixture bag with a little less than half of a cup of water and let stand for ten minutes.

2. Heat a generous amount of cooking oil in a saucepan. Do not let it burn.

3. Hold the falafel tool in one hand and presse the spring button down with your thumb. Hold a wide-blade knife in the other hand and using the knife, pile the falafel mixture into the falafel tool, so that it is full. Smooth it out, then release the button so that the falafel mixture can fall into boiling oil. Work just above the pot, so that the balls gently slide into the oil. Continue until you have used up all of the falafel mixture.

4. Once the falafel balls are brown on one side, roll them over gently. When both sides are brown remove the balls and place them on absorbent paper that will absorb the excess oil.

5. Serve falafel balls with humus, rice or pasta.

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MiddleEast Snack

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