Receita/Recipe: Falafel

Falafel 

Dificuldade: Fácil
Tempo de Preparo: 40 min

Ingredientes

1 kg de grão de bico
2 colheres (sopa) de salsa
2 pimentões vermelhos
1 colher (sopa) de coentro
6 dentes de alho
2 cebolas médias
1/2 xícara (chá) de sementes de gergelim
1 colher (sopa) de sal
1 pitada de bicarbonato
1 pitada de pimenta-do-reino branca
1 pitada de pimenta vermelha picante
1 pitada de cominho

Molho
2 dentes de alho
5 colheres (sopa) de tahine
2 limões
sal a gosto

Modo de Preparo

Selecionar e lavar o grão de bico, deixando-o de molho na água de um dia para o outro. Lavar e esterilizar a salsa, escorrer a água, retirar os talos e cortá-la graúda. Lavar e esterilizar os pimentões vermelhos, cortá-los em quatro partes no sentido longitudinal, retirar os talos, as sementes, as nervuras, e picá-los graúdos. Lavar e esterilizar o coentro, retirar os talos e cortá-los graúdo. Misturar o grão de bico, os dentes de alho, a salsa, o pimentão vermelho, a cebola e o coentro; passar no moedor; adicionar as sementes de gergelim, o sal, o bicarbonato, a pimenta-do-reino branca, a pimenta vermelha picante e o cominho. Misturar bem até ficar uniforme e homogênea. Com uma colher retire pequenas porções de massa e forme bolinhas, modelando-as na palma das mãos. Coloque as bolinhas de massa aos poucos no óleo quente e frite até ficarem douradinhas. Sirva com molho taratur.

Molho de Taratur
Socar o alho e juntar ao tahine, suco de limão e sal. Misturar bem com um pouco de água para formar um molho.

(Mais receitas em: http://www.receitasdecomidas.com.br/falafel.html)

Falafel (English)

Ingredients

• 450g/16oz dried chickpeas, soaked overnight
• 3 large cloves garlic, finely chopped
• ¼ large bunch fresh parsley, leaves only
• 1 small onion, finely chopped (about twice as much as the amount ofgarlic)
• 2 medium red potatoes, cooked then peeled
• salt and freshly ground black pepper
• ¼ tsp bicarbonate soda, dissolved in a little cold water
• dried chilli flakes, to taste
• 1-2 tsp ground cumin
• sunflower oil, for frying

For the tahini sauce

• 3 tbsp tahini (sesame paste)
• 1 tbsp water, or as needed
• 1-2 lemons, juice only
• 1 clove garlic, finely chopped

Preparation method

1. Drain, rinse and dry soaked the chickpeas. Place the chickpeas in a food processor with the garlic and the parsley and process until the mixture is roughly chopped. Add the onion and potatoes and the salt and freshly ground black pepper to taste and blend again. The mixture should retain some texture. Sprinkle the bicarbonate and water mixture over the top of the chickpea mixture and let it sit for about 30 minutes. Sprinkle the chilli flakes and cumin over the mixture and mix in lightly.
2. Form the mixture into balls, place on a baking tray, cover and refrigerate for about half an hour.
3. Heat enough oil to shallow fry in a deep, heavy-bottomed pan. The oil is ready when a breadcrumb dropped into it will sizzle gently. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Carefully place a few balls of falafel into the hot oil and fry for a minute or two, until the outside is brown and crisp. Cook the falafel balls in batches, removing with a slotted spoon when cooked and draining on kitchen towels.
4. For the sauce, put three tablespoons of tahini into a deep dish. Add water a teaspoon at a time, until you have a mixture the consistency of thick cream (you may need a little more or a little less water). Add the juice of 1-2 lemons, to taste, and mix again. If the mixture becomes too thick, add a little water. Add the chopped garlic and mix again.
5. Serve the falafels with the tahini sauce.
   (For more information: http://www.bbc.co.uk/food/recipes/falafel_80242)