{"id":65835,"date":"2021-09-18T04:09:56","date_gmt":"2021-09-18T04:09:56","guid":{"rendered":""},"modified":"2021-09-18T04:09:56","modified_gmt":"2021-09-18T04:09:56","slug":"histoire-et-recette-des-falafels","status":"publish","type":"post","link":"https:\/\/harissa.com\/news-wp\/histoire-et-recette-des-falafels\/","title":{"rendered":"Histoire et Recette des Falafels"},"content":{"rendered":"

Histoire et Recette des Falafels<\/p>\n

 <\/p>\n

Contrairement \u00e0 la rumeur, les falafels ne sont pas d’origine libanaise ni m\u00eame isra\u00e9lienne. Comme on m’a appris qu’il fallait rendre \u00e0 C\u00e9sar ce qui lui appartenait, pas que les falafels soient romains non plus, je vous informe, source tr\u00e8s s\u00e9rieuse du CIHEAM \u00e0 l’appui, que les falafels sont d’origine \u00e9gyptienne. Plus, ces boulettes ne sont pas non plus ancestrales comme certains voudraient le laisser croire. Il y a peu de chance pour que Cl\u00e9op\u00e2tre y ait go\u00fbt\u00e9. Les falafels n’apparaissent dans les textes pratiquement qu’apr\u00e8s 1882 alors que les Anglais occupaient la r\u00e9gion. Les \u00c9gyptiens auraient alors d\u00e9velopp\u00e9 d’autres types de boulettes frites \u00e0 base de poisson ou de l\u00e9gumes dont les Anglais \u00e9taient visiblement friands. Nostalgiques du fish & chips?<\/p>\n

L’essentiel pour des falafels r\u00e9ussis est de bien s\u00e9cher vos pois chiches r\u00e9hydrat\u00e9s. S’il y a trop d’eau dans votre p\u00e2te \u00e0 falafels, les boulettes ne tiendront pas la distance dans leur bain d’huile… Inutile donc d’essayer cette recette avec des pois chiches en bo\u00eete, il faut imp\u00e9rativement partir de pois chiches crus. Pour varier les plaisirs, vous pouvez remplacer les pois par des f\u00e8ves s\u00e8ches r\u00e9hydrat\u00e9es ou faire un m\u00e9lange moiti\u00e9-moiti\u00e9.<\/p>\n

Apport calorique: env. 260 cal. par personne (3-4 falafels par personne)<\/em><\/p>\n

Pr\u00e9paration: 10 min., cuisson: 2-3 min., trempage: 2-3- jours.<\/em><\/p>\n

Ingr\u00e9dients pour 12-14 falafels:<\/strong><\/p>\n

150 gr de pois chiches secs, 1 c.c. de bicarbonate de soude, 2 gousses d’ail, 2 grosses poign\u00e9es de persil plat, 75 d’oignon (soit un bel oignon), 1\/2 c.c. de cumin <\/a>blanc en poudre, 1\/2 c.c. de coriandre en poudre, sel, huile de friture.<\/strong><\/p>\n

Pr\u00e9paration:<\/strong><\/p>\n

1. 2-3 jours auparavant, faire tremper les pois chiches secs dans une grande quantit\u00e9 d’eau en y ajoutant 1\/2 c.c. de bicarbonate de soude. Changer l’eau une fois par jour.<\/p>\n

2. \u00c9goutter les pois chiches, les s\u00e9cher dans un linge de cuisine puis les passer au robot et les concasser une premi\u00e8re fois.<\/p>\n

3. Hacher l’oignon, l’ail, le persil et ajouter tous les ingr\u00e9dients aux pois chiches puis repasser le tout au robot afin d’obtenir une pur\u00e9e consistante et homog\u00e8ne.<\/p>\n

4. Faire chauffer un bain d’huile, fa\u00e7onner les falafels en boulettes de la taille d’une prune, les \u00e9craser un peu sur le dessus.<\/p>\n

5. Quand l’huile est bien chaude, plonger les falafels dedans en petites quantit\u00e9s pour qu’elles ne collent pas ensemble. Les sortir du bain quand elles sont dor\u00e9es comme vous le d\u00e9sirez.<\/p>\n

Vous pouvez servir les falafels avec une sauce baqdonisiyeh<\/a> que vous aurez l\u00e9g\u00e8rement liqu\u00e9fi\u00e9e avec un peu d’eau, une salade de tomate parsem\u00e9e d’oignons crus.<\/p>\n

Trucs et astuces pour pr\u00e9parer des falafels \u00e0 l’avance:<\/strong><\/p>\n

Vous pouvez pr\u00e9parer la p\u00e2te \u00e0 falafel \u00e0 l’avance et la congeler. Vous la sortirez alors du cong\u00e9lateur la veille du jour o\u00f9 vous les cuisinerez et pr\u00e9parerez les boulettes au moment de la cuisson.<\/p>\n

Vous pouvez gagner encore plus de temps si vous voulez servir des falafels \u00e0 l’ap\u00e9ro tout en profitant de la pr\u00e9sence de vos invit\u00e9s: pr\u00e9parez les falafels, les frire juste pour les saisir (1 min.), les retirer du bain, les laisser refroidir sur du papier absorbant puis les congeler. Vous n’aurez qu’\u00e0 les plonger congel\u00e9es dans l’huile quelques minutes avant de servir. Merci \u00e0 Nicole qui a test\u00e9 ces deux astuces pour nous!<\/p>\n","protected":false},"excerpt":{"rendered":"

Histoire et Recette des Falafels   Contrairement \u00e0 la rumeur, les falafels ne sont pas d’origine libanaise ni m\u00eame isra\u00e9lienne. Comme on m’a appris qu’il fallait rendre \u00e0 C\u00e9sar ce qui lui appartenait, pas que les falafels soient romains non plus, je vous informe, source tr\u00e8s s\u00e9rieuse du CIHEAM \u00e0 l’appui, que les falafels sont… <\/p>\n","protected":false},"author":1,"featured_media":65836,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-65835","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"yoast_head":"\nHistoire et Recette des Falafels | HARISSA.COM<\/title>\n<meta name=\"description\" content=\"Histoire et Recette des Falafels   Contrairement \u00e0 la rumeur, les falafels ne sont pas d'origine libanaise ni m\u00eame isra\u00e9lienne. 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