Vegetarian falafel balls, which are made from chickpeas, are popular around the world. It is assumed that their homeland is Egypt, but they have become the national dish of Yemen and many other Arab countries. There are various recipes for cooking them, but it is important when preparing them to follow some basic rules. Here’s what is important to know:
- Be careful when using baking soda. It is used solely to allow the mixture to become more porous, but do not overdo it. Although most recipes contain it, it’s even possible not to add it, and you can only use baking powder.
- As falafels are spread across the Arab world, their preparation has the most various recipes. Thus, for example, you can make dough for them not only by the chickpea, but also from the groats in a ratio of 1: 1.
- Chickpea should be soaked for at least 8 hours before the preparation. This way it will be more amenable to processing.
- Unlike minced onion and garlic, which must constitute a homogeneous mixture, puree from chickpeas may have slight lumps.
- When preparing dough for falafel it’s necessary to let it stand for about 2 hours covered with cloth or foil.
- When frying falafel, put enough oil in the pan, so the balls can fry evenly and you do not have to turn them round which may spoil their shape.
- Once you fry the falafel, it is best to leave them on kitchen paper to drain from grease. When it comes to oven cleaning Croydon after the frying, better do not postpone it.
- You can buy a special device for Arab falafel. It has the shape of a tube with spring. Falafel dough is filled in the pipe with a spoon and after that is released well-shaped and ready for frying. If you have just made some falafels and your domestic cleaners Croydon arrive, offer them a portion with sauce, they will be impressed.
Ready falafels are served in a common dish, so everyone can take as much as they want.