I like falafels not only because they are delicious, but also when I was a young chef back then, this food inspired me with a different way of cooking with legumes, which is not an ingredient that we use a lot in Cantonese cooking (or I should say legumes rarely is the star of a dish).
To me, the process and techniques of cooking are often easy and simple, but learning a new way of using common ingredients that I have never thought of is extremely fascinating.
P.S. If you want to see the video of how I made falafel, go to Towngas Cooking Channel and find out more!
份量 Servings : 15-18件 pc
— 中東炸鷹嘴豆餠 Falafel —
乾鷹嘴豆 Dried chickpeas 220 g
意大利芫荽 Parsley 1 bunch
芫荽 Coriander 1 bunch
蒜頭 Garlic 4 cloves
洋蔥 Onion 1/2 pc
孜然粉 Cumin powder 1 tsp
芫荽籽粉 Ground Coriander Seeds 1 tsp
卡宴辣椒粉 Cayenne pepper 1/2 tsp
梳打粉 Baking soda 1/4 tsp
檸檬汁 Lemon juice 2 tsp
麵粉 Plain flour 1 tbsp
調味 Seasoning "
— 中東芝麻醬汁 Tahini Dipping Sauce —
中東芝麻醬 Tahini 6 tbsp
蒜頭 Garlic 1 clove
檸檬汁 Lemon juice 2 tbsp
橄欖油 Olive oil 1/2 tbsp
水 Water 4 tbsp
First, soak the dried chickpeas in water overnight. Drain well and reserve for later use.
Pulse the chickpeas, parsley, coriander, garlic, chopped onion, spices, baking soda, flour, lemon juice and seasoning in a food processor, until all chickpeas become coarse grains. Scoop everything out into a bowl and store in the fridge for a couple of hours.
After a few hours, divide the mixture into 18 equal portions and roll them into little balls. Deep-fry them in a pot of 180C hot oil for about three minutes or until they become golden brown in colour. You may have to fry them in two to three batches.
Make the tahini dipping sauce. Mix minced garlic, tahini, olive oil and lemon juice in a bowl. Mix well. Add water in little by little, while whisking everything together until it reaches a smooth and rather watery consistency.