304
How to make falafel and hummus
Falafel — a dish of Israeli and Arab cuisine. Prepared from chickpeas (Turkish peas), fresh herbs, onions and garlic. The falafel is shaped like meatballs but vegetarian.
This dish is easy to prepare at home. Falafel is usually served with hummus ( mashed chickpeas )
Prepare a lunch one day, you will become his fan forever.
Ingredients:
1. Chickpeas soak overnight in water. In the morning drain the water.
2. Grind the prepared chickpeas in a blender, puree.
3. Add chickpeas to mashed bulgur, onion, garlic, herbs, salt, pepper, soda, spices. Add 3-4 tbsp of water, mix well ground and leave it on for 30-45 minutes.
4. Add in the flour. Mix well. If the mass is too thick add a little more water, if too thin a little flour. I have nothing to add did not have the mass turned out perfect.
5. Heat a pan with oil.
6. With wet hands, form balls ( 1 tbsp weight one Marik ).
7. Immerse the balls in the fryer and fry for 3-4 minutes, until getting Golden brown. Remove from oil with a slotted spoon.
Lay the finished falafel on a paper towel to absorb excess fat.
For the hummus we will need:
1. Chickpeas soak overnight. In the morning drain the water.
2. Boil the chickpeas until soft.
3. Chop the prepared chickpeas in a blender, puree.
4. Combine all ingredients with noevym puree and mix well until smooth.
If the hummus seems too thick, add a little water and vegetable oil and again mix well.
Source: /users/1077
This dish is easy to prepare at home. Falafel is usually served with hummus ( mashed chickpeas )
Prepare a lunch one day, you will become his fan forever.
Ingredients:
- 250 gr dry chickpeas
- 4 tbsp bulghur
- 1 onion, finely chopped
- 5 cloves garlic, missed through chesnokodavku
- 5 tbsp fresh parsley melkorublenoy
- 5 tbsp fresh cilantro melkorublenoy
- 3 tbsp of ground cumin
- 1 tbsp ground coriander
- 1 tsp baking soda
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 tsp hot chili pepper
- 1 tsp. curry powder
- 3-4 tbsp wheat flour
- vegetable oil, for frying ( my cast iron skillet with a diameter of 20 cm was required for 1 l of oil)
1. Chickpeas soak overnight in water. In the morning drain the water.
2. Grind the prepared chickpeas in a blender, puree.
3. Add chickpeas to mashed bulgur, onion, garlic, herbs, salt, pepper, soda, spices. Add 3-4 tbsp of water, mix well ground and leave it on for 30-45 minutes.
4. Add in the flour. Mix well. If the mass is too thick add a little more water, if too thin a little flour. I have nothing to add did not have the mass turned out perfect.
5. Heat a pan with oil.
6. With wet hands, form balls ( 1 tbsp weight one Marik ).
7. Immerse the balls in the fryer and fry for 3-4 minutes, until getting Golden brown. Remove from oil with a slotted spoon.
Lay the finished falafel on a paper towel to absorb excess fat.
For the hummus we will need:
- 200 gr dry chickpeas
- 2 tbsp mayonnaise ( if you are willing tehina no, grind in a blender the sesame seeds with a small amount of vegetable oil in a homogeneous mass)
- juice of 1/2 large lemon
- 1 clove garlic, crushed in garlic press
- 1/4 tsp of ground cumin if you like more spicy taste, add more
- 1/4 tsp hot chili pepper
- salt and pepper to taste.
1. Chickpeas soak overnight. In the morning drain the water.
2. Boil the chickpeas until soft.
3. Chop the prepared chickpeas in a blender, puree.
4. Combine all ingredients with noevym puree and mix well until smooth.
If the hummus seems too thick, add a little water and vegetable oil and again mix well.
Source: /users/1077
