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If you're looking for an elegant, stress-free buffet prepared in advance... I've already imagined it for you.
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Homemade mini falafels, crispy and fluffy (traditional method & Thermomix)
Description
There are certain recipes that seem quite simple... until the day when everything falls apart in the oil.
That's exactly what several people around me have told me recently. Falafels that break, drink too much oil or come out heavy and compact.
So I wanted to try out my own version at home, using real dried chickpeas, lots of fresh herbs and, above all, several different ways of cooking.
After several batches - and even a little comparison test between 160°C and 175°C - I finally found what I really like about this mini format: gentle cooking at 160°C, In my case, this results in perfectly cooked falafels that are crispy on the outside and still soft on the inside.
My advice
These mini-falafels freeze perfectly, raw and already formed.
They can then be cooked directly, without defrosting.
I particularly like to serve them with a crunchy tomato, cucumber and red onion salad, homemade hummus or a lemony tahini sauce.
Perfect for a buffet, an aperitif or a girls' dinner with a difference.
Ingredients
Instructions
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Traditional preparation
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The day before
- Rinse the chickpeas thoroughly and place in a large bowl.
- Add the bicarbonate and cover with plenty of cold water, making sure that the water extends at least 5 cm above the chickpeas.
- Leave to soak for 18 hours, or a little longer if the chickpeas are still too firm.
- The next day, drain well and dry thoroughly in a clean cloth.
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Preparing the dough
- Place the chickpeas, fresh herbs, onion, garlic and all the spices in the bowl of a food processor fitted with a blade.
- Blend for 30 to 40 seconds at a time, until the mixture is smooth but still slightly grainy.
- The last thing you want is a hummus texture. It's precisely this texture that makes falafels light and fluffy.
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Rest time
- Transfer the dough to an airtight tin. Cover and refrigerate for at least 1 hour, or overnight if you prefer.
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Just before cooking
- Add the baking powder and toasted sesame seeds. Simply mix with a spoon.
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Shape the falafels
- Using my small press, I've created mini-falafels measuring 3 cm in diameter and 1.3 cm high. A format I particularly like for an aperitif or buffet.
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Cooking
- Heat the oil to 160°C!
- After several trials at home - including at 175°C - this is clearly the temperature that gave me the best results with this mini format.
- Dip the falafels in small batches and cook for 4 to 5 minutes, until nicely browned.
- Avoid overloading the fryer or pan.
- Drain on a wire rack or paper towel.
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Thermomix version
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The day before
- Rinse the chickpeas thoroughly. Place them in a large bowl with the bicarbonate and cover with plenty of cold water. Leave to soak for 18 hours. The next day, drain well and dry carefully in a clean cloth.
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Preparing the dough
- Place the drained chickpeas, parsley, coriander, dill, onion, garlic and all the spices in the Thermomix bowl and blend for 40 seconds on speed 7. Carefully scrape down the sides.
- Blend again for 40 seconds at speed 6.5. The texture should remain slightly grainy and never become smooth like hummus.
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Rest time
- Transfer the dough to an airtight tin. Cover and chill for at least 1 hour or overnight.
- Just before cooking, add the baking powder and sesame seeds. Simply mix with a spatula.
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Shape the falafels
- Form small portions with slightly damp hands or with a falafel press. Here I'm using a small press, 3 cm in diameter and 1.3 cm high.
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Cooking
- Heat the oil to 160°C and cook the falafels in small batches for 4 to 5 minutes until golden brown and crisp. Drain on a wire rack or paper towel.
