falafel (from sprouted chickpeas)

I was intrigued by this recipe using "sprouted" chickpeas. I gave it a try and it turned out very successful. Do not be intimidated by the length of the recipe. You'll need to wait 4 days before eating your falafel, but you'll spend only a few minutes in your kitchen working on it.

by Virginie Pean

100 gr chickpeas {table.etc: i used all I had in my cupboard, wich was +/- 150 gr}
3 tbs fresh Italian parsley, chopped
3 tbs fresh cilantro, chopped
50 gr diced bread
1 or 2 garlic
1/2 to 1 onion
2 ts grounded cumin
olive oil

Wash and soak the chickpeas for 24 hours.

day2 - day3
Drain and rinse in a large colander. Put back on the same bowl you used for soaking. Cover with a plate.
Repeat every 8-12 hours for a total of 3-4 times, draining well in between.

Mix all the ingredients together. With damp hands, shape the mixture into 6 burgers or +/- 20 meatballs. Heat the oil in a shallow pan and fry them on medium heat, until they are golden (about 15 minutes in all), turning them once.

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