Falafel with Salad

Name: Falafel with Salad
Prep time: 1495 min
Cook time: 15 min
Yield: 4
Cuisine: Árabe
Ingredients: 3 cups chickpeas; water, for the chickpeas; 1 cup onion, in medium cubes; 6 cloves garlic; 1/2 bunches cilantro leaves; 1/2 bunches parsley, leaves; 1/4 bunches peppermint; 2 tablespoons cilantro seeds, ground; 2 tablespoons ground cumin; 1 tablespoon baking powder; salt; pepper; vegetable oil, for frying; 1 Eva® trio lettuce, dome; 1/4 cups red onion, in thin strips; 1/4 cups cherry tomato, in halves; hummus, for serving; pita bread, for serving; jocoque, for serving

Eva

Enjoy this flavorful and textured falafel recipe, ideal for the whole family or a gathering with friends, accompanied by a delicious and fresh salad with the combination of Lechuga Trío Eva®, which in addition to being hydroponic lettuce, lasts up to 20 days refrigerated.

Reviewed by Editorial Team of Kiwilimón

Published: 21-06-2021

Preparation

24h 40 mins

15 mins

Low

Soak the chickpeas the day before. Place the chickpeas in a bowl and cover with water, approximately 3 fingers above; let rest in a cool place for 24 hours and cover to avoid dust and impurities. Once the soaking time is over, drain the chickpeas and rinse under cold running water. Place the chickpeas in a food processor along with the onion and garlic, and grind for 3 minutes. Add cilantro, parsley, mint, coriander seeds, cumin, baking powder, enough salt, and pepper. Grind for another 6 minutes or until everything is completely integrated. Using your hands, form spheres that are 5 centimeters in diameter. Fry at medium temperature in a skillet with hot vegetable oil; drain on paper towels. Set aside. On a flat plate, arrange Lechuga Trío Eva® and add red onion and cherry tomatoes, place the falafel on top, and serve with hummus, pita bread, and jocoque.