Falafel con salsa taratur y salsa de yogur

Hello everybody, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Falafel con salsa taratur y salsa de yogur. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Falafel con salsa taratur y salsa de yogur is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Falafel con salsa taratur y salsa de yogur is something which I've loved my whole life.

Many things affect the quality of taste from Falafel con salsa taratur y salsa de yogur, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Falafel con salsa taratur y salsa de yogur delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Falafel con salsa taratur y salsa de yogur is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Falafel con salsa taratur y salsa de yogur estimated approx 40 min.

To begin with this recipe, we have to first prepare a few components. You can cook Falafel con salsa taratur y salsa de yogur using 10 ingredients and 9 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Falafel con salsa taratur y salsa de yogur:

1. 300 grs garbanzos
2. 300 grs guisantes
3. 1/2 cebolla cortada
4. 1- 2 dientes ajo
5. 20 gr comino (una cucharada)
6. Unas hebras de azafrán
7. 100 ml aceite de oliva Virgen Extra
8. 25 gr cilantro picado
9. c/n Pan rallado para ligar la mezcla
10. Al gusto Sal

Instructions to make to make Falafel con salsa taratur y salsa de yogur

1. Una vez que el garbanzo esté tierno*, ponerlo bien escurrido en el vaso de la trituradora o en la Thermomix. Hay que utilizar un buen garbanzo seco. Lo único que hay que hacer es ponerlo en remojo durante 72 horas hasta que esté bien hidratado y tierno. Cambiar el agua cada 24 horas, es decir, dos veces. Al tercer día al echar uno a la boca se notara crujiente, pero no duro.
2. El garbanzo siempre se pone en remojo en agua templada, nunca fría. Esto provocaría que quedase duro.
   Para esta receta no es recomendable para nada usar garbanzo de frasco, de los cocidos.
3. Añadir los guisantes previamente descongelados (evitar los de lata)
4. Incorporar la media cebolla, unos 100 gr, que habremos picado un poco en trozos no muy pequeños.
5. Triturar un poco para que se vaya deshaciendo la mezcla.
6. Cuando el garbanzo esté un poco deshecho, añadir el resto de los ingredientes y triturar bien (no queremos un puré, sino una textura como una croqueta)
7. Corregir de sal y de especias si es necesario (se debe notar el comino perfectamente y el toque del cilantro).
8. Añadir pan rallado a la mezcla. La cantidad justa y necesaria para que nos deje formar las croquetas de una forma fácil.
9. Freír en aceite de oliva bien caliente hasta que estén muy doradas por fuera.

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