Monica Roccaforte Honneymoon

I finally made the falafel was a few months ago that I intended to get them .... just in August when they I had eaten for the first time here then between distractions and seek continual references by reading the recipe and use of raw chickpeas think that the recipe was definitely the wrong step, and then hand again, until I find myself reading it by Cibou , reading and understand di essermi  risparmiata un infausto metodo che mi avrebbe portato a dei risultati sicuramente immangiabili dato che sicuramente avrei pensato che i ceci era meglio fossero cotti, la poverina invece, strafregandosi delle ricette che si era messa da parte e che dicevano appunto uso dei ceci crudi, ha fatto esattamente quel che avrei fatto io e cioè ha usato i ceci cotti con relativo risultato spatascioso nell'olio bollente. 

Ora avessi insistito nell'uso dei ceci cotti avrebbe mostrato che con i ceci avevo in comune la dimensione della mia materia grigia, perciò ecco che finalmente seguo la dritta via segnatami da Cibou, seppur in una variante dei medesimi, riesco nel mio intento ottenendo dei which I transform into a perfect falafel sandwich for lunch that will not be a fast food lunch, but more a home.

Ingredients for 15 dumplings: 300 gr. of soaked chickpeas (about 150 gr. dried) 3 tablespoons chopped parsley 3 tablespoons chopped fresh coriander 1 tablespoon coriander seeds, 1 clove of garlic, 2 tablespoons flour 1 teaspoon baking soda , salt, pepper, oil for frying.

A nice sandwich or a full Arabic bread, 100 gr. of yogurt, half a small avocado and white onion.

Preparation : Soak the chickpeas the night before, chop the morning after the mixer to make a compound fine and put in a bowl, chop the coriander seeds and then add the parsley, fresh coriander, garlic and still continuing with the mixer to make everything a chopped. Pour into the bowl with the chickpeas and stir well, then add the flour, baking soda, salt, pepper and mix. Now take a spoon and make a meatball continuing until the end compound. Heat up the oil in a saucepan not too wide, but that can hold 4 to 5 balls at a time when the oil is hot calarvi meatballs for 2-3 minutes, drain and color just take them out to dry on paper kitchen.

Meanwhile, prepare the yogurt sauce, avocado and spring onion, finely cut it, crushing the avocado with a fork so gossolano and mix well with yogurt, add salt. A few leaves of salad to falafel story will open a bed on which lay some half teaspoon of the sauce.