I found many different recipes for falafel. In the description of each, it meant that he was the same, original, but the recipes were so strikingly different that it caused confusion. Taste, too, always came out different. And I did not always like the result. After many years of trial and error, this recipe for a delicious and beautiful falafel has been formed. He, by the way, is suitable for the post.

What is falafel

Falafel is an ancient dish. Cooking began in Egypt, and from there the recipe spread to the countries of the Near and Middle East. In Israel, even considered a national recipe. It is fried in boiling oil balls of legumes, spices, herbs and wheat cereal.

Vegetarians and vegans, as well as those who fast, but try to keep a balance of proteins, fats and carbohydrates in the diet, contributed to the popularization. Falafel can be found in kebabs. The dish is served both independently, in the company of hummus and pita, as in the form of shavarma with vegetables and sauces.

Falafel Recipe

You might have different falafel variants. With and without herbs. From boiled chickpea and raw. With additives in the form of bulgur, couscous, vegetables. Sold mixtures for falafel of chickpea flour with spices, which, by the way, are absolutely inedible.

First of all, you should know that falafel is not a quick dish. You must soak the chickpeas for the period from 6 to 12 hours, and then boil it until ready. Only in this way will the taste of raw peas and the unpleasant consequences of its consumption disappear.

Ready chickpeas or mince or grind in a blender. In the first case, the grain is preserved. After the blender, the texture will be smoother.

From spices will need coriander, zira, black pepper. Everything is thoroughly crushed. From vegetables take onions and garlic. As herbs use parsley, cilantro or a combination thereof. I like to use a generous bunch of cilantro in the dish, it makes the taste brighter.

Complement chickpeas boiled bulgur or couscous, as well as a generous portion of lemon juice. Alternatively, you can take a lime.

The resulting mass is adjusted with a small amount of flour to a rather thick, sticky consistency, then small balls the size of a walnut are formed. At the final stage, the balls are fried in deep fat until golden brown.

Serve with Greek yogurt!