Nutrition Facts
4 servings
4
Belgian Falafel Recipe
Discover this amazing Belgian falafel recipe.
For the falafels
2 Beef Tenderloin
225 Chickpea
5 Onion
15 Parsley
2 cloves Garlic
2 Flour
3 Olive oil
5 Cumin
5 Coriander
5 pinches Cayenne pepper
1 Espelette pepper
For the accompaniment
400 Greek yogurt
5 Ground cumin
5 Lemon
Cilantro
5 Cucumber
4 Tomato
5 Red onion
Directions
1
The day before, place the chickpeas in a bowl filled with water. Let them soak overnight. The next day, drain the chickpeas, rinse them, and place them in a blender bowl.
2
Add the red onion and coarsely chopped garlic. Add the parsley leaves, flour, olive oil, and spices. Season with salt and pepper. Blend until a paste is formed. Refrigerate for 1 hour, then shape into balls.
3
Heat the beef fat in a fryer to 170°. Fry the falafels in batches of 5 for 5 minutes, turning them regularly. Place them on a paper towel to absorb excess oil.
4
Prepare the white sauce by mixing Greek yogurt with lemon juice and ground cumin. Add salt and pepper to taste.
5
Chop the tomatoes, slice the cucumber, and thinly slice the red onion.
6
To finish, serve the falafels with pitas, an assortment of vegetables, a few coriander leaves, and the white sauce.
Ingredients
For the falafels
2 Beef Tenderloin
225 Chickpea
5 Onion
15 Parsley
2 cloves Garlic
2 Flour
3 Olive oil
5 Cumin
5 Coriander
5 pinches Cayenne pepper
1 Espelette pepper
For the accompaniment
400 Greek yogurt
5 Ground cumin
5 Lemon
Cilantro
5 Cucumber
4 Tomato
5 Red onion
Directions
Directions
1
The day before, place the chickpeas in a bowl filled with water. Let them soak overnight. The next day, drain the chickpeas, rinse them, and place them in a blender bowl.
2
Add the red onion and coarsely chopped garlic. Add the parsley leaves, flour, olive oil, and spices. Season with salt and pepper. Blend until a paste is formed. Refrigerate for 1 hour, then shape into balls.
3
Heat the beef fat in a fryer to 170°. Fry the falafels in batches of 5 for 5 minutes, turning them regularly. Place them on a paper towel to absorb excess oil.
4
Prepare the white sauce by mixing Greek yogurt with lemon juice and ground cumin. Add salt and pepper to taste.
5
Chop the tomatoes, slice the cucumber, and thinly slice the red onion.
6
To finish, serve the falafels with pitas, an assortment of vegetables, a few coriander leaves, and the white sauce.
Notes
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