Cowpea Falafel
Origin of the recipe
Thanks to modern Central Asian fast food outlets, everyone is familiar with falafel—fried "meatballs" made from chickpeas, also known as garbanzo beans. This dish, which originates in the Middle East, is typically made with chickpeas. However, in some countries, falafel is also made with other legumes, such as black-eyed peas or cowpeas, a type of kidney bean. Try making falafel with these beans, as they do in Yemen.
What do you need for cooking?
Ingredients
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Cowpeas
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Water
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Onion
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Green onions
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Cilantro
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Red pepper paste
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Salt
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Caraway
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Turmeric
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Deep frying oil
Kitchen utensils
- Knife
- Board
- Bowl
- Pan
- Skimmer
Step-by-step recipe
Step 1:
Place black-eyed peas in a bowl, rinse and soak overnight.
Step 2:
Drain the water and add coarsely chopped onions, green onions, and cilantro. Stir.
Step 3:
Place the mixture in a blender, add a little water and blend.
Step 4:
Add two tablespoons of hot pepper paste, salt, cumin powder, and turmeric. Stir.
Step 5:
Form falafel patties with your hands.
Step 6:
Pour a large amount of vegetable oil into the frying pan and fry the first batch of falafel on both sides until dark golden brown, remove with a slotted spoon and add the next batch.
Step 7:
Prepare all falafel in the same way and serve with your favorite sauce.
Cooking tips
It's best to prepare falafel dough in a powerful blender, as a weak one may overheat.
To make falafel balls, you can use a special molding machine.
