Homemade falafel with aquafaba sauce
Origin of the recipe
Falafel is a traditional dish originating in the Middle East, particularly popular in countries such as Lebanon, Israel, and Egypt. The main ingredient in falafel is chickpeas (or fava beans), which are ground with various spices, herbs, and onions, then deep-fried until golden brown. Aquafaba, the liquid left over after cooking chickpeas or in which chickpeas are preserved, has become popular in vegan cuisine as an egg substitute due to its ability to whip and hold its shape. Using aquafaba in sauces and other dishes makes them lighter and fluffier.
What do you need for cooking?
Ingredients
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Chickpeas
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Ground flaxseed
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Water
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Pepper
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Breadcrumbs
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Salt
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Dried parsley
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Oregano
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Garlic powder
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Onion powder
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Vegetable oil
Aquafaba sauce
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Aquafaba
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Yellow mustard
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Wine vinegar
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Vegetable oil
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Salt and pepper
Kitchen utensils
- Bowls
- Baking tray
- Paper
- Jars with lids
- Immersion blender
Step-by-step recipe
Step 1:
Place 400g of canned chickpeas in a bowl, draining the liquid through a sieve into another bowl and setting aside.
Step 2:
Grind the chickpeas with an immersion blender.
Step 3:
Place the crushed flax seeds in a clean bowl, add 3 tablespoons of water, stir and add to the chickpeas.
Step 4:
Add a quarter teaspoon of black pepper, 150 grams of breadcrumbs, a teaspoon each of salt, dried parsley, garlic powder, and onion powder. Mix well.
Step 5:
Form falafel balls and place on a parchment lined baking sheet.
Step 6:
Drizzle the falafel with vegetable oil and bake in an oven preheated to 225 degrees for 25-30 minutes.
Step 7:
Add 2 teaspoons of yellow mustard and 2 tablespoons of white wine vinegar to the liquid (aquafaba) from the can of chickpeas. Blend with an immersion blender for 1-2 minutes until smooth.
Step 8:
While whisking, gradually pour in 250 ml of vegetable oil. Beat until the desired consistency is reached, then refrigerate in a covered container for 15-20 minutes.
Step 9:
Place the cooled sauce in a bowl or gravy boat and serve with the falafel.
Cooking tips
The best consistency for the sauce would be that of thin sour cream or light mayonnaise, but you can make it to your taste.
Aquafaba sauce can be stored in a sealed jar in the refrigerator for 1-2 weeks.
