The Lebanese themselves become famous chickpea patties. It is actually street food. The places wrapped in the lavash are fast. As with many of our Eastern flavors, I am surprised how we did not include this delicious falafel in our culture.
You can prepare the falafels in round shape this way or flat as I showed in the video. I recommend you to heat the oil in a narrow saucepan, not in a wide pan, so that it is easy to cook when you make a round. In this way, the phalanges will be buried in the oil and will not be reddened and dispersed.
Again, it is very important that the chickpeas are not overcooked so that they do not scatter. In addition, you need to knead the mortar very well. Like çiğ köfte, knead the mixture by crushing it until it becomes pure. The oil must be very, very well heated, otherwise it will both absorb a lot of oil and dissolve. The meatballs should start to cook as soon as they get into the oil.
Sauces such as hot pepper sauce, ketchup and mayonnaise will be a very good supplement.
- 400 g of chickpeas (half cooked),
- 1 medium size onion,
- 4 garlic cloves,
- 1 handful of chopped parsley,
- 2 tablespoons of flour,
- 1/2 teaspoon of baking soda,
- 1/2 teaspoon of ground cumin,
- 1/2 teaspoon of crushed red pepper,
- Vegetable oil for frying.
- Chop chickpeas, onions, garlic and parsley in a food processor until smooth,
- Add other ingredients and knead well,
- Form the mixture into small balls, about the size of a ping pong ball,
- Slightly flatten,
- Fry until golden brown,
- Serve on chopped lettuces.