Balls of chickpeas, fried in deep fat. The dish is a classic Israeli appetizers and main course in Egypt, Syria and Lebanon. And in Europe, falafel – a popular kind of street food, akin hot dog or hamburger. To prepare the perfect falafel, be sure to soak, not boiled chickpeas, and especially do not use canned chickpeas, or falafel mixture becomes too soft, and “meatballs” fall apart in the pan apart. The dish is easy to prepare, if the hand – blender.

dry chickpeas 250 gr.
1 liter water
large onion 1 piece.
5 cloves of garlic pieces.
a bunch of parsley to taste
bundle of cilantro to taste
ground cumin 3 tablespoons. l.
ground coriander 1 tbsp. l.
bicarb 1 hour. L.
salt 1 h. l.
ground black pepper 1/4 hours. l.
cayenne pepper 1/4 hours. l.
curry powder 1 hour. L.
pinch of ground cardamom to taste
peas or chickpeas flour 4 tbsp. l.
vegetable oil for frying to taste

I advise you to start to prepare this dish in advance, at least 5 hours before delivery.
Pour the chickpeas in cold water and leave for 4-8 hours.
After 8 hours of water, drain and pat dry with a towel chickpeas.
Onion peel and finely chop.
Do the same thing with garlic and herbs.
In the bowl of a blender grind grinder chickpeas.
Add the chopped onion, garlic, parsley, cumin Stir in coriander, baking soda, salt, pepper and curry. Pour 3 tbsp. l. of water, mix and leave for 30 minutes.
Add the flour and mix well again.
Wet hands and wet tablespoon of dough roll 18 balls.
In a deep frying pan, heat the oil. Reduce heat to medium and place falafel in oil. Fry for 3-4 minutes, until golden brown.
Ready falafel remove the oil with a slotted spoon and place on paper towel to stack the fat.
Serve hot falafel, adding warm pita bread, vegetable salad, olives, hummus and tehina.

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