{"id":323,"date":"2017-08-07T09:00:36","date_gmt":"2017-08-07T14:00:36","guid":{"rendered":"https:\/\/oatseveryday.com\/?p=323"},"modified":"2017-07-24T09:51:00","modified_gmt":"2017-07-24T14:51:00","slug":"fantastic-falafel","status":"publish","type":"post","link":"https:\/\/oatseveryday.com\/fr\/fantastic-falafel\/","title":{"rendered":"Fantastic Falafel"},"content":{"rendered":"

Falafel is thought to have originated in Alexandria, Egypt during the times of the Roman Empire. Because Alexandria was a port city, this portable and easy to eat on-the-go food quickly spread all over the region.<\/p>\n

In recent years the popularity of falafel has grown immensely, and it is now a common food around the world, with people from every continent putting their own spin on the dish.<\/p>\n

So, when it came time to break in our new deep fryer, it was a no-brainer \u2013 we had to make falafel. And, you know us \u2013 we had to give it a little twist. Our version of falafel is lightly spiced and rolled in a mixture of oats and sesame seeds for a crunchy exterior.<\/p>\n

Our ideal falafel is crisp on the outside and light and tender on the inside, and did these falafels ever deliver on that front! We know they were going to be good, but that oat and sesame seed crust exceeded our expectations.<\/p>\n

The deliciously crispy exterior isn\u2019t the only part of these falafels we used oats in. We also used oat flour in the falafel dough, which helped keep them light and give them the tenderness we were looking for. One of the big benefits to using oat flour is that it tends to hold a little more moisture, allowing foods to stay soft and tender.<\/p>\n

You can cook your falafels like we did in a deep fryer. Or, if you\u2019re finding you kitchen a little short on deep fryers, a large heavy-bottomed sauce pan will do just fine. Remember to keep safety in mind when frying with oil.<\/p>\n

When it\u2019s time to enjoy the falafels of your labor, we recommend serving them street-food style \u2013 three or four in a pita pocket with lettuce, tomato, onion and a drizzle of hot sauce or tahini (or both!) Or, serve them on top of a green salad for a light summer meal.<\/p>\n

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\"Falafels<\/div>\n <\/div>\n
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Falafel<\/h2>\n
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Falafel is one of the earliest forms of fast food. Our version is lightly spiced and rolled in a mixture of sesame seeds and oats for a crisp exterior. Serve in pita pockets with lettuce, tomato, onion and a drizzle of tahini or hot sauce, or on top of a green salad for a light summer meal.<\/div>\n
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Portions: <\/span>4<\/span> people<\/span><\/span><\/div><\/div>
Course: <\/span>Ap\u00e9ritifs<\/span><\/div><\/div><\/div>\n
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Temps de pr\u00e9paration <\/span>2 heures<\/span><\/span> h<\/span> 10 minutes<\/span><\/span> min<\/span><\/span><\/div>
Temps de cuisson <\/span>5 minutes<\/span><\/span> min<\/span><\/span><\/div>
Temps total <\/span>2 heures<\/span><\/span> h<\/span> 15 minutes<\/span><\/span> min<\/span><\/span><\/div><\/div>\n \n \n <\/div>\n
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Ingr\u00e9dients
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