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Falafel from fradinho
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Ruan Felix
@ruanfelix- Ingredients
- Recipe
- Black-eyed Beans250 g
- Onion1 unit(s)
- Garlic Cloves4 unit(s)
- Parsley1 unit(s)
- Mint1 unit(s)
- Smoked paprika1 tablespoon
- Coriander seeds1 tablespoon
- Cumin Grains1/2 tablespoon
- Soak the beans for at least 8 hours.
- Drain the beans, even the beans well, and place in the food processor along with the other ingredients.
- Process for five minutes, open the lid of the processor and with a spoon remove the parts of the dough that rose to the sides and were not crushed, throwing that part to the center of the processor.
- Close the lid and grind for another five minutes. Repeat the process for the sides and again processed for another five minutes. This makes the dough well crushed, less grainy and uniform, almost pasty.
- To check if the dough is ready, transfer it to a bowl and check if when passing the spoon you feel that the dough sticks slightly to the spoon and does not fall apart easily.
- Shape into small balls and then apply light pressure with your hands to flatten the dough. This shape helps the falafel to fry more correctly without the center tasting raw.
- Fry in hot oil until golden. Don't let the oil get too hot, otherwise the falafel will be golden on the outside and raw on the inside.
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